Chickpea Korma with Spiced Rice

Steps

1. Cook spices. Heat a drizzle of oil in a pot on medium heat and cook rice spices for 1-2 minutes, until fragrant.
2. Cook rice. Add rice to pot with spices 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 veggies & start curry. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion and carrot with a pinch of salt for 3-4 minutes, until softened. Add korma paste and chickpeas and cook for a further minute, until fragrant.
4. Finish curry. Add coconut milk and stock and bring to a simmer. Reduce heat to lowmedium and simmer for about 6 minutes. Add broccoli and cook for 3-4 minutes, until curry has thickened and broccoli is tender. Stir through spinach and season to taste.
5. Serve rice topped with curry, yoghurt and pistachio cashew blend.