Chickpea Korma with Indian Spiced Rice

Steps

1. Prep rice Heat a drizzle of oil in a medium pot on medium heat. Cook Indian spices for 1-2 minutes, until fragrant. Add rice and continue to cook, stirring, for about 1 minute.
2. Cook rice Add water and salt 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. Begin korma While rice is cooking, dice onion and carrot 1cm; cut broccoli into small florets; drain and rinse chickpeas. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion and carrot for 3-4 minutes, until softened. Add korma paste, chickpeas and salt. Cook a further 1 minute, until fragrant.
4. Finish korma Add coconut milk and stock and bring to a simmer. Reduce heat to lowmedium and simmer for about 4 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. Make dressing While korma is simmering, combine yoghurt, coriander and garlic in a small bowl. Season to taste.
6. To serve Spoon ¾ cup of cooked rice into each bowl and top with chickpea korma. Drizzle over yoghurt dressing and scatter with pistachio cashew blend.