Fill and boil your kettle. Rinse the rice under cold water then tip it into a pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till the water has been absorbed. Take the pan off the heat and leave to steam, lid on, for 5 mins to finish cooking the rice. It will stay warm in the pan while the curry cooks.

While the rice is simmering, peel and thinly slice the onion. Halve the tomatoes. Peel and grate the ginger. Halve the chilli and scrape out the seeds. Set the seeds to one side. Finely chop the chilli.

Warm a large pan on a medium heat for a few mins. When warm add 1 tbsp oil along with the onion and tomatoes. Cook gently for 5 mins, stirring, till starting to soften. While the onion cooks, drain and rinse the chickpeas.

After 5 mins, add the ginger and 1 tbsp curry powder to the pan. Cook for 2 mins, stirring often. Add a splash of water if it starts sticking. Add the chilli and half the chilli seeds (or leave them out if you prefer a milder curry).

Tip in the chickpeas along with 200ml hot water from the kettle. Give the curry a stir, then pop on a lid. Simmer for 15 mins stirring now and then.

While the curry simmers, peel and coarsely grate the cucumber or chop it into small chunks (the peel can be bitter, so it’s better peeled off). Tip the yogurt into a bowl and stir in the cucumber with a good pinch of salt and plenty of pepper.

Fold the baby spinach leaves into the curry and stir to wilt them. Taste the curry and add a little salt or pepper if you think it needs it. Add more chilli seeds too if you like to turn up the heat.

Fluff the rice with a fork and divide it between a couple of warm bowls. Top with the curry and serve with the cucumber yogurt on the side.