Evening Chill Out

Evenings at home can be unpredictable. Who's in? Who's out? One thing I know is we'll all be knackered. And another thing's for certain - we'll all be hungry!

Chickpea, spinach and potato curry

Look forward to a big bowl of this whenever you're freezing your arse off playing football or hockey (or whatever sports girls play in winter). Calm potatoes and mealy chickpeas get together in a great cool sauce. There's enough here to chill you out for a couple of evenings.

Method

1. Peel both types of potato and cut into bite-size chunks.

2. Heat oil in a large heavy-bottomed saucepan. Add the onions, garlic and a pinch of salt, and cook till transparent.

3. Stir in the curry paste. Cook for 2 minutes. Add the potatoes and chickpeas. Stir till coated. Cook for 1 minute.

4. Add water or stock, lemon juice, coconut cream, mango chutney, tomato puree, two thirds of the coriander, tomatoes and almonds (if using). Turn up heat to boil; stir occasionally.

5. Reduce heat. Cover. Simmer very gently for 45 minutes, at least. Stir in spinach and cook for 2-3 minutes, till wilted.

6. Taste and adjust by adding more curry paste, lemon juice or tomato puree, to taste. Throw rest of coriander on top. Eat with rice, nan, cucumber raita, poppadoms and chutney.

Eat with: Raita

Finely chop a 10 cm/4 in piece of cucumber. Mix with 1 chopped spring onion, 2 crushed garlic cloves, 6 tablespoons natural yogurt and seasoning.