Chana masala with basmati rice, coriander coconut salad and lime pickle

Dice the onion.

Peel and dice the carrot.

Mince the ginger.

Open and strain the chickpeas.

In a medium pot on medium heat, sweat the onion and carrot in a little oil and a pinch of salt for 3 minutes.

Add the ginger and garlic, then cook for another minute. Add the chana spice and cook for 30 seconds.

Add the tinned tomatoes and strained chickpeas. Season with a pinch of salt and sugar. Bring to a boil and reduce heat to low.

Cook chana masala until thick (about 15 minutes). Turn off and leave to cool slightly.

Place the rice in a pot and rinse under running cold water. Strain off the water and add one and a half times the amount of water.

Bring to a boil with a pinch of salt. Once boiling, stir, cover and reduce heat to very low.

Cook covered for 12 minutes, then allow to sit for 5 minutes with the heat off, still covered.

Cut the cucumber into 1cm half-moons.

Roughly chop the tomatoes.

Wash the coriander, pick the leaves, finely chop the stalk and add to the curry.

Place the leaves in a bowl with cucumber, tomato and toasted coconut. Season with a pinch of salt.

Taste the curry and add more salt or sugar as needed.

Divide the rice onto plates, top with the chana masala.

Serve salad and lime pickle on the side.