Asparagus, Coconut & Chickpea Curry

1. Fill and boil the kettle. Rinse the rice well under cold water then tip it into a small pan. Pour in 250ml hot water from your kettle and add a pinch of salt. Cover and bring to the boil, then turn the heat right down to low and gently simmer for 25 mins till the rice is tender and the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for a couple of mins to finish cooking the rice. It should be fluffy and cooked through.

2. While the rice cooks, peel and finely chop the onion. Trim the ends from the courgette and finely chop. Drizzle 1 tbsp oil into a large pan over a medium heat. Add the onion, courgette and a pinch of salt and cook for 8 mins, stirring often, till soft.

3. Manwhile, peel the potato and chop it into 2cm-thick chunks.

4. Add the Goan curry paste to the veg in the pan and stir for 1 min. Pour in the chickpeas and their liquid, the coconut cream and add the potato. Pour in 150ml hot water from the kettle. Pop on a lid and simmer for 10 mins.

5. While the curry simmers, snap the woody ends from the asparagus. They should naturally snap at the woody part. Roughly chop the coriander.

6. When the curry has cooked for 10 mins, drop the asparagus into the pan and simmer, uncovered, for 4 mins till the asparagus is just tender. Halve the lime and squueze in the juice from one half and stir through half the coriander. Taste the curry and add a pinch more salt, pepper or sugar if you think it needs it.

7. Fluff the rice and divide it between two plates. Spoon over the curry and scatter over the remaining coriander and serve with lime wedges for squeezing.

8. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the curry between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.

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