Sri Lankan Chickpea Curry

Steps

1. Prepare onion, garlic and broccolini. Combine rice, water, olive oil and a pinch of salt in a small 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.
2. While rice cooks, heat a drizzle of oil in a large, deep, fry-pan on medium heat. Cook onion and garlic for 2-3 minutes until tender. Add Sri Lankan spice and cook, for a further 1-2 minutes, stirring constantly, until fragrant.
3. Add stock, salt, soy sauce, coconut milk, tamarind purée and brown sugar. Bring to a light simmer and cook for about 6 minutes until slightly reduced and fragrant.
4. When curry has about 3 minutes simmer time remaining, add broccolini and chickpeas and cook until broccolini is tender and chickpeas are heated through.
5. Remove curry from heat, stir through baby spinach to wilt and season to taste. Fluff up grains of rice with a fork.
6. To serve, divide ¾ cup cooked basmati rice and Sri Lankan chickpea curry between bowls. Sprinkle over coriander and cashew nuts.