Tofu Korma with Rice Popadoms and Mango Chutney

Steps

1. oven to 200°C. Line a large oven tray with baking paper.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Lightly rub popadoms with a little oil and place in a single layer (edges may overlap) on prepared tray and set aside. Heat a drizzle of oil in a medium pot or deep pan on low heat.
4. Add carrot and korma paste to pan and cook for about 2 minutes, until fragrant. Add coconut milk, stock and chilli flakes(if using). Bring to a gentle simmer then increase heat to low-medium to simmer for about 5 minutes.
5. While curry simmers, prepare remaining curry ingredients. Dice tofu 1cm; roughly chop broccolini 2cm; slice bok choy 1cm. Add tofu and broccolini to pan with curry and simmer for about 3 minutes, until tender. Add bok choy and cook for 1 minute further, until just tender.
6. While tofu korma curry cooks, bake popadoms for about 2-3 minutes, or until crispy and golden. Turn often to ensure even cooking. When curry is cooked, remove from heat and stir through soy sauce and rice wine vinegar. Season to taste with salt and pepper.
7. spoon 3/4 cup of rice into each bowl and top with tofu korma curry and a drizzle of yoghurt. Serve with one popadom per person and mango chutney on the side.