Chicken, vegetable and chickpea curry

Instructions

1 Spray a large frying pan with oil and place over a medium-high heat. Add onion and cook until softened. Add lemongrass paste and cook, stirring, for 1 minute.

2 Add chicken and stir-fry until golden. Add Tandoori paste and cook for 1 more minute.

3 Add spring onions, capsicum, mushrooms and carrots. Cook for 3 minutes. Add chickpeas and coconut milk and heat through. Stir through spinach until wilted. Serve with rice and garnish
with coriander (if using).