Okay, firstly: I rarely order Indian takeaway. Since making my own (easy, for an example see this prawn & spinach recipe) I can’t abide the claggy, fatty taste of most takeaway curries. I’m not saying that they’re all bad, not by any stretch of the imagination, just the ones near to where I live. I get suggestions from people all the time – oh you must try this one, it’s excellent! – and I’m always bitterly, bitterly disappointed.

So, cooking my own is the way forward and I do tend to overdo it on the portion sizes. When I cook my Keema curry (minced lamb) I always end up with twice too much just because the packet of lamb is that particular size. (500g, is it?) I’ll do a recipe video for the lamb curry in the New Year, but for now let’s talk about bulking out your leftovers! You can do this with any curry, really, the chickpeas lend themselves to all types. If you don’t want to eat rice or bread then this is also a great way to form a kind of curry stew – just dollop some thick yoghurt on top and away you go.

So: method.

1) Open can of chickpeas, drain, rinse, add to the curry that you’re reheating. (PLEASE reheat thoroughly and careful with rice. If I’m making extra quantities I never make extra rice, just do a fresh batch the next day. Do as you prefer, I just find this to be better.)

2) Adjust seasoning to taste and bung in an extra fresh chilli, just to waken it all up again. If you have fresh coriander, sprinkle some of those leaves over the top.

3) Serve! Zing it with two of my favourite accompaniments; pickled chillis and Total fatty-full-fat yoghurt!