Tomato, Spinach & Chickpea Curry with Cucumber Yogurt Recipe | Abel & Cole

Ingredients

• 150g brown basmati rice
• 300ml boiling water
• Sea salt
• 1 onion
• 1 garlic clove
• A thumb of ginger
• 1 tbsp mild curry powder
• 1 chilli
• 1 tbsp coconut, sunflower or olive oil
• 400g tin of chickpeas
• 400g tinned cherry tomatoes
• 200ml cold water
• 1 short cucumber
• 150g Greek style yogurt
• 50g baby leaf spinach
• Freshly ground pepper