Vegetable and Chickpea Korma with Spicy Rice

Ingredients

For the curry

• 2 tbsp vegetable oil
• 1 red onion, finely chopped
• 3 cloves garlic, crushed
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp grated ginger
• ½ tsp mild chilli powder
• 1 sweet potato, peeled, cut into 2cm cubes
• 1 small cauliflower, cut into florets
• 1 red pepper, cut into pieces
• 1 yellow pepper, cut into pieces
• 400g can chickpeas, drained
• 100g roasted cashew nuts
• 1000ml vegetable stock
• 100ml coconut milk
• 150g frozen peas
• 30g fresh coriander
• Salt and pepper to taste
• 1 tsp cornflour to thicken the sauce if preferred
• 200ml low-fat natural yogurt

For the spicy rice

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 stick cinnamon
• ½ tsp cumin powder
• ½ tsp coriander powder
• 250g brown rice
• 500ml water
• 50g peas

Method

1. Gently fry the onion in a large pan, after 5 mins add the garlic and continue to cook for another 2 minutes minute. Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
2. Add sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil and simmer for 20 minutes stirring occasionally. If you would like a thicker sauce mix 1 tsp of cornflour with a little water to make a paste. Add this to the Korma and gently stir for 5 minutes.
3. To make the rice: Gently fry the onion in a large pan. After 5 minutes add the spices and continue to fry for 2 minutes. Add the rice and cover with water. Bring to the boil, and then simmer for 20 minutes until the water has been absorbed. Finally add the peas and cook for another 5 minutes. Depending on the size of pan used, you may need to add a little more water. Drain off any excess water and serve.
4. Finally add the peas and most of the coriander retaining a little for garnish. Adjust the seasoning and serve with a spoonful of natural yogurt and coriander to garnish.