1 tbsp olive oil
1 red onion, finely chopped
1 tbsp grated ginger (or 1 tsp dried)
400g tinned tomatoes
2 tsp lemon juice
1 tbsp curry powder
400ml coconut milk
400g tinned chickpeas
1 tbsp fresh coriander (optional)
½ pouch microwave rice
1. Heat the oil in a medium pan and then add onions and ginger and cook for 1-2 minutes. Add curry powder and stir until blended. Add the tomatoes and coconut milk and cook for another 6-8 minutes.
2. Add chickpeas and stir until completely warm and finish off with stirring in the lemon juice and coriander if using.
3. Portion it out into 4 portions and freeze three individually for another day.
4. Heat your ½ pouch rice in the microwave and serve with the remaining portion.
For a non-vegan option serve with ½ a supermarket plain naan bread (65g).