Monkfish Chickpea Curry with Spinach and Basmati Rice

Click here to watch Neven’s video of this recipe.

Serves 4-6

Ingredients:

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 1 sweet potato, peeled and cubed
• 2 garlic cloves, crushed
• 2 tsp finely grated root ginger
• 1 tbsp mild curry spice
• 1 tsp turmeric
• 400g tin chopped tomatoes
• 1 tbsp mango chutney
• 400g tin coconut milk
• 4 medium monkfish fillets, skinned and cut into 1-inch pieces
• 400g tin chickpeas, drained and rinsed
• Juice of 1 lime
• 200g baby spinach leaves
• Sea salt and freshly ground black pepper
• Steamed basmati rice, to serve
• 1 tbsp chopped coriander

Method:

• Heat the oil in a large pan over medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
• Add the curry spice, turmeric, and a pinch of salt and cook for another minute, stirring.
• Add the tomatoes, mango chutney, and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally.
• Stir in the diced monkfish, chickpeas, and lime. Bring to a boil then reduce heat and cover. Simmer about 8 minutes, or until the fish is cooked.
• Add in the spinach until wilted, and season to taste. Serve with basmati rice.