Chop the chilli in to small pieces. Crush the garlic and finely chop. Measure our the spices in a bowl and leave on the side.

Drizzle 1 tsp coconut oil tsp a frying pan. Add chopped chilli, ginger + chickpeas for 5 mins.

Add the finely chopped garlic & chilli to the pan and fry for 1 minute.

Pour in the tinned tomatoes, 200ml of water along with the spices and ginger and bring to the boil for around 6-7 minutes.

Lower to medium heat and add coconut milk.

Start the rice whilst the curry reduces for around 30 mins.

Taste test the curry, adding more seasoning if needed.