Organic chickpea, tomato and spinach rogan josh curry

Place canola oil in deep frying pan (it's best to use a frying pan with a lid). Add onion, sauté till translucent. Add garlic, sauté for 1 minute (be careful not to overcook it, as garlic gets bitter when burnt). Add tomatoes and chickpeas, stirring constantly for a minute or so.

Add stock cube, curry paste, and tomato paste, and stir well.

Add whole kaffir lime leaves, a generous pinch of salt, the juice of 1 lime (no seeds) and spinach, stir well, turn gas to low. Replace lid and simmer gently for 15 minutes.

To serve:

Remove kaffir lime leaves and place curry on a bed of steamed organic basmati rice, sprinkle with fresh chopped coriander, and serve each plate with a wedge of lime. Goes brilliantly with low-fat dahl .

Serve with pappadams (microwaved for fat-free option), lime pickle, and sweet mango chutney.

Note: for an extra easy option, you can swap fresh spinach for a packet of frozen spinach, and fresh tomatoes for two cans of organic chopped tomatoes.