Thai Red Kumara Curry with Crispy Sesame Chickpeas

Steps

1. Cook rice. Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep curry & coriander. Set coriander aside to serve.
3. Cook curry. Heat a drizzle of oil in a large pot on medium-high heat. Cook onion for 2-3 minutes, until softened. Add ginger, curry paste, tamarind purée and cook for 1-2 minutes, until fragrant. Add remaining curry ingredients (except spinach) and a pinch of salt to pot and bring to the boil.
4. Finish curry. Once boiling, reduce heat to low, cover and simmer for 20-25 minutes, until lentils are soft and kumara is tender. Stir through spinach and simmer for a further 2 minutes, until spinach is wilted.
5. Prep & cook chickpeas. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chickpeas with a pinch of salt for 3-4 minutes, stirring occasionally, until crispy all over. Add second measure of soy sauce and sesame seeds to pan and cook for 1 minute, stirring, until chickpeas are well coated.
6. Serve rice topped with curry, chickpeas and coriander.