Ingredients

• Ingredients 2 handfuls of baby spinach 1 green chilli, finely chopped 1 small white onion, finely chopped Freshly chopped coriander plus extra for garnish 1 tbsp vegetable oil 140g basmati rice 1 vegetable stock cube or 200ml fresh vegetable stock 1 pot of Tideford Organics Vegan Tikka Masala (or similar) 1 can chickpeas, drained 1 sweet potato, peeled and diced into 1cm chunks 3 tbsp of soya yoghurt

Preparation

• Method Place the basmati rice in a pan of water and add the vegetable stock. Add seasoning if required. Bring to the boil and simmer until tender. Meanwhile, place the Tikka sauce, chickpeas and sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes. Drain the rice and keep warm. Heat the sunflower oil in a frying pan and add the spinach, chilli, onion and coriander. Fry until the onion is starting to brown slightly, then add the rice and turn off the heat. Stir in the vegetable gently so that the rice doesn’t break up. Serve topped with the Tikka sauce and dress with the soya yoghurt and a little coriander. If you enjoyed making this recipe, why not browse more of our favourite vegan curry recipes?