Easy Chickpea Curry

Instructions

1. Add the coconut oil to a saucepan on a medium heat. While the oil heats up, peel and slice the onion then add it to the pan and fry for 8 minutes.
2. Meanwhile peel and dice the garlic and ginger, and finely slice the chilli (keeping the seeds in if you like it hot). Then add the garlic, ginger, chilli, curry powder and garam masala to the pan, and fry for 2 minutes.
3. Drain and rinse the chickpeas, then add them to the pan along with the tin of plum tomatoes, coconut cream, ground almonds, and generous pinches of salt and pepper. Give everything a good stir and bring the curry to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. 
4. Meanwhile cook the rice as per packet instructions.
5. Next, to prepare the salad, peel and dice the cucumber and red onion, then dice the tomatoes, a small handful of coriander and slice the chilli. Add everything to a mixing bowl, along with the juice of 1/2 the lime, a drizzle of olive oil, and pinches of salt and pepper.
6. Squeeze the juice of the remaining lime half into the curry and add the maple syrup. Stir, then taste and season to perfection with salt and pepper.
7. Serve the curry in Royal Doulton Pacific Mint Bowls with the rice, salad, naans, poppadoms and mango chutney.
8. Finish with a sprinkling of coriander leaves.