Store cupboard curry 

Step 1

Put the rice is a sieve and run under cold water until the water runs clear. Fill a large saucepan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once boiling, lower the heat, put a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam.

Step 2

Meanwhile, add the olive oil to a large frying pan and fry the onion over a medium heat for 4–5 minutes, or until beginning to soften. Add the garlic and fry for 1–2 minutes until fragrant. Add the paprika and turmeric and warm through for a moment before adding the drained chickpeas, peas, sweetcorn and coconut milk.

Step 3

Simmer for 5–7 minutes, or until the peas and sweetcorn are tender. Season generously with salt and pepper, turn off the heat and squeeze in the lime juice. Serve sprinkled with chopped coriander and the cooked rice.