Method

1. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened.
2. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes
3. Add the chickpeas, tomato, red pepper, stock and lentils and cook for a further 15 minutes over a medium heat, stirring occasionally
4. In the meantime, cook rice according to packet instructions, omitting any salt
5. After your curry has simmered for 20 minutes, add the spinach leaves and let them wilt into the curry for the remaining 5 minutes of cooking time
6. Drain the rice and serve alongside the curry