Tomato, spinach and coconut curry

In a large frying pan heat enough olive oil to cover the bottom. Now add the onion, garlic and chilli and gently cook for about 5 mins til the onion is soft but not brown. Meanwhile be chopping the tomatoes into large random chunks, then throw them in with the onions etc. Cook for a few mins with the lid off, stirring now and then, then put the lid on and cook for another 8-10 mins til the toms soften and squidge.

Now add your coconut milk, tomato purée, sea salt to taste (toms need salt aplenty) and spinach and give it a good stir. If using ground almonds add them now.

Simmer ’til the spinach wilts but stays bright, it won’t take long. You must taste your cooking for seasoning as you go along and adjust to your preference – maybe more salt or more chilli or a bit more tomato purée will enrich or brighten the taste. Never follow a recipe blindly.

Sometimes I add some ground almonds to this, sometimes I don’t – up to you.

Serve with wholegrain rice: To cook whole grain rice successfully and easily, cover it to 15mm over the top level of the rice with boiling water and microwave it on high for 15 mins or until the rice is fluffy.