Fill and boil your kettle. Rinse the rice well under cold water, then tip into a small pan. Pour in 270ml hot water from the kettle and add a pinch of salt. Set on a high heat, cover and bring to the boil. Turn the heat right down and very gently simmer for 8-10 mins, till the rice has absorbed all the water. Take the pan off the heat and let the rice steam in the pan, lid on, for 5-10 mins. This will finish cooking the rice, and it will stay warm in the pan while you cook your curry.

While the rice simmers, peel and finely chop the onion. Place a medium-sized pan on a medium heat and add 1 tbsp oil and the onion. Season with a pinch of salt, pop on a lid and fry, stirring often, for 5 mins till glossy and starting to soften

While the onion fries, peel and grate or finely chop the garlic and ginger. Dice the tomatoes. When the onion has cooked for 5 mins, add the garlic, ginger, diced tomatoes, 1 tbsp mild curry powder and the tomato sauce to the pan. Cook and stir for 2 mins till the pan smells fragrant.

Drain the chickpeas, then tip them into the pan (see our tip on how to use up the liquid from your chickpea tin). Add the coconut milk. Stir to mix, pop a lid on the pan and bring to the boil. Turn the heat down and simmer for 10-12 mins till the chickpeas are just tender and the sauce has thickened slightly. Stir occasionally.

After 10-12 mins, add the baby leaf spinach to the curry and fork it through to wilt it. Taste the curry and add a pinch of salt, if you think it needs it.

Fluff the rice and divide between two warm bowls. Ladle over the curry. Tear over the coriander leaves and serve with wedges of lime on the side for squeezing.