This is such an adaptable dish that relies on things you may already have in the cupboard or freezer. Coconut curries are rich and soothing and very versatile and can transform humble ingredients like chickpeas, onions and spinach into a fragrant comforting meal.

Serves 4.

300g basmati rice

Low-calorie cooking spray

1 onion, finely chopped

1tsp lazy garlic

1tsp turmeric, plus a pinch

2tsp ground cumin

1tbs garam masala

½tsp lazy chilli

2 x 400g cans low-fat coconut milk

2 x 400g cans chickpeas, drained and rinsed

1tsp mixed spice

1tsp ground cinnamon

200g frozen spinach or 260g fresh spinach

2tbs lime juice

Toasted desiccated coconut, to serve

Fresh coriander, to serve

Method

Wash the rice in cold running water, then leave to soak while you make the curry. Heat a large, lidded frying pan, spray with low – calorie cooking spray and cook the onions for 10 minutes until soft but not turning golden.

Add the garlic and cook for 1 minute, add the turmeric, cumin, garam masala and chilli and cook for 1 minute, stirring. Add the coconut milk and chickpeas, simmer for 15 minutes until the sauce has reduced slightly.

Meanwhile, in another saucepan, spray with low – calorie cooking spray, add the mixed spice, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to combine. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 minutes, without removing the lid.

About 5 minutes before the end of the curry’s cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts.

Season well, add the lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice. Top with the desiccated coconut, a sprinkle of fresh coriander and a spoonful of mango chutney.