Chickpea Korma with Spiced Rice

Steps

1. Cook spices Bring a half-full kettle to the boil. Heat a drizzle of oil in a medium pot on medium heat and cook rice spices for 1-2 minutes, until fragrant.
2. Cook rice Add rice and cook, stirring, for 1 minute. Add boiling water measure and 1/2 tsp salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep and cook veggies While rice cooks, dice onion and carrot 1cm and cut broccolini into 5cm lengths. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion and carrot with 1/4 tsp salt for 3-4 minutes, until softened. Add korma paste, chickpeas and cook a further 1 minute, until fragrant.
4. Cook curry Add coconut milk and stock and bring to a simmer. Reduce heat to lowmedium and simmer for about 6 minutes. Add broccolini and cook for 3-4 minutes, until curry is thickened and creamy and broccoli is tender. Stir through spinach and season to taste.
5. Serve rice topped with korma, coriander yoghurt and pistachio cashew blend.