Coconut Chicken-Chickpea Curry & Tamarind Chutney

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through 5-6 minutes. Transfer to a bowl and season. • Return pan and cook green beans, until slightly softened, 2-3 minutes. • Add carrot and chickpeas, until tender, 4-5 minutes.

• Meanwhile, in a small bowl, combine half the garlic paste, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread mini flourtortillas evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Grill until golden, 4-7 minutes.

• Meanwhile, to saucepan with chickpeas, reduce heat to medium. • Add Mumbai spice blend, brown mustard seeds (see ingredients), tomato paste and remaining garlic paste and cook until fragrant, 1-2 minutes.

• To saucepan, stir in coconut milk and the water, and simmer until slightly reduced, 2-3 minutes. • Add baby spinach leaves and the plant-based butter, stirring until combined and slightly wilted, 1 minute. • Remove from heat, and stir in tamarind chutney and cooked chicken, until combined. Season to taste.