Microwave garam masala vegetable curry

Make this vibrant veggie curry in less than 20 minutes with the help of a microwave. Serve with basmati rice or naan on the side.

Ingredients

1 tbsp coconut oil

½ onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tbsp tomato purée

½ tsp turmeric paste or 1 tsp ground turmeric

2 tsp garam masala

½ tsp cumin

½ tsp ground coriander

400g can chopped tomatoes

50g baby spinach leaves, washed

400g can chickpeas, drained

100ml coconut milk

1 tbsp finely chopped coriander, plus 1 tbsp chopped coriander leaves to garnis

1 tsp lime juice

basmati rice or naan, to serve

Instructions

STEP 1 Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.

STEP 2 Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices – you will be able to smell them when you open the microwave.

STEP 3 Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.

STEP 4 Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.