2 tbsp medium curry paste (Madras is a good one to use)
250g basmati rice, rinsed
450ml vegetable stock
400g can chickpeas, drained and rinsed
handful of raisins
175g frozen leaf spinach, thawed
handful of cashew nuts
natural yogurt to serve, optional
Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.