Creamy Indian Chickpea Curry

While the rice is cooking, thinly slice the zucchini and carrot (unpeeled) into half-moons. Roughly chop the tomato. Roughly chop the Asian greens. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Drain and rinse the chickpeas.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the tandoori paste, Mumbai spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. Add the zucchini, carrot, tomato, chickpeas and water (for the curry) and stir to combine. Simmer until the veggies have softened, 3-4 minutes. Add the light thickened cream, brown sugar and the salt to the frying pan. Simmer until combined, 4-5 minutes.

While the curry is simmering, pick and finely chop the mint leaves. In a small bowl, combine the mint, Greek yoghurt and a pinch of salt and pepper.

Add the Asian greens to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.