Mushroom, chickpea and coconut curry

Cook the rice (300 g) according to the pack instructions.

Add the mushrooms (400 g) to a bowl with 1 tsp salt and 1 tsp of the turmeric (1 tsp). Mix to coat, then set aside.

Heat a splash of sunflower oil in a frying pan over a medium heat. Add 2 tbsp of the chickpeas (1 tin) and fry, shaking the pan now and again, for 3 minutes, or until crisp. Set aside in a bowl and season before squeezing over a little lime juice (1/2). Reserve to garnish.

In the same pan, fry the shallots (4) for 4-5 minutes, until soft and starting to brown. Add the mushrooms, green chiilies (2) and bombay spice mix (1 tbsp) to the pan with the shallots and cook for a further 3-4 minutes, until the mushrooms have browned. Add the remaining chickpeas and coconut milk (1 tin), then season. Simmer for another 4-5 minutes, or until the sauce has reduced slightly. Squeeze in the juice of half a lime (1/2) and season to taste.

Divide the curry and rice between four serving bowls. Serve each with a wedge of lime wedge (1), some coriander (1 handful) and a spoonful of the coconut pot (2 tbsp).