Chicken and chickpea green curry

Step 1/ 4

• 1 tbsp olive oil
• ½ onion
• 2 cloves garlic
• 1 chilis
• 1 tbsp ginger

Heat olive oil over medium heat. Finely diced onion, garlic, fresh chilli and ginger and cook until translucent.

Step 2/ 4

• ½ package Thai green curry paste
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika powder
• ½ tsp cayenne pepper
• 1 tsp chili flakes

Add spices and toast for 1-2 minutes. Add jar of curry paste and cook for 3-5 minutes.

Step 3/ 4

• 100 g spinach
• ½ canned chickpea
• ½ l coconut milk

Add the coconut milk, spinach and chickpeas and mix well. Bring up to the boil then simmer for 45 minutes.

Step 4/ 4

Finely slice the bell pepper, and cut chicken breast into 1 inch chunks. Add to the curry mix and cook for 15 minutes, until the chicken is cooked. Serve with rice.