Vegetable & chickpea curry with rice & raita

• fresh coriander
• 1 tbsp Olive Oil
• 1 onion, finely chopped
• 4 clove garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 2 tsp ground garam masala
• 1 tsp ground cumin
• ¼ tsp ground chilli (optional)
• 250 g pumpkin
• cubed
• 1½ cup vegetable stock
• 400 g can diced tomatoes
• 80 g baby spinach leaves
• 400 g can chickpeas, drained and rinsed
• 1 cup yoghurt
• 1 cucumber, grated or roughly chopped
• Handful fresh mint leaves, finely chopped
• ½ lemon, juiced
• 200 g rice

Instructions

1. Roughly cut the coriander leaves and set aside. Cut the stems finely.
2. In a large frying pan heat the oil over a medium-high heat.
3. Add the onion and cook until it has softened, 4-5 minutes.
4. Add the ginger, garlic, coriander stems and spices; cook until fragrant.
5. Add the remaining vegetables, canned tomato and stock. Put the lid on and reduce the heat to low. Simmer for 30 minutes stirring occasionally.
6. Add the chickpeas and cook until the chickpeas are warmed through.
7. Turn off the heat, and add the baby spinach. Stir through until just wilted.
8. Rice: Rinse the rice in cold water. Add to a pot with double the amount of water (400ml if using 200g of rice) and a bit of salt. Cook covered until the water has been absorbed.
9. Raita: Grate or roughly chop the cucumbers, squeeze cucumber in your hands to remove excess liquid. Mix the cucumber and remaining Raita ingredients together.
10. Divide the rice into bowls, ladle some curry ontop. Add a big dollop of raita and top with chopped coriander.