Bengal Chickpea Curry

Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute, or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes, or until just tender. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and stir through half of the Greek yoghurt.

Meanwhile, place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.