Ingredients
1 tbsp vegetable oil
150 g frozen leaf spinach
½ a mug of basmati rice (150g)
1 onion
1 small piece of ginger
2 cloves of garlic
2 tbsp tomato purée
1 tbsp curry powder
1 small sweet potato (200g)
1 x 400g tin of chickpeas
2 tbsp natural yoghurt
Suitable for: Drew&Cole Microwave Air Fryer Oven Combo (25L)
The Method
Begin by taking the spinach out of the freezer and placing it on a plate to start defrosting.
In a large microwave-proof dish or bowl, combine the rice, 1 mug of water (300ml), and a pinch of salt. Cover the bowl with a lid or a side plate. Place the bowl in the microwave select the Microwave function, then turn the control knob to adjust the power to medium (MED P50), press Start to confirm the power. Adjust the cooking time to 8 minutes with the control knob, then press Start. When finished, remove and let it steam with the lid on.
While the rice is cooking, peel the onion, ginger, and garlic. In a microwave-proof dish, use a box grater to grate the onion and ginger on the coarse side, followed by the garlic on the fine side.
Add tomato purée, curry powder, a pinch of sea salt, and the vegetable oil. Stir the ingredients together. Prick the sweet potato with a sharp knife, then add to the dish. Cover with a plate or lid and cook in the microwave on full (HIGH P100) for 10 minutes.
Remove the dish from the microwave, uncover, and remove the sweet potato using tongs. Place it on your cutting board, slice it into 3cm chunks, and stir it back into the bowl. Add the chickpeas (with their juice) and the frozen spinach. Stir together, cover, and microwave on full (HIGH P100) for an additional 10 minutes.
Remove the dish from the microwave, uncover, and stir everything together. Break up the spinach with your spoon. Season with salt and black pepper to taste, then stir in the yogurt.
Serve with the rice and enjoy
