There's nothing like a rich curry to satisfy a hungry tummy. From the wafting aromas of India in the creamy sauce to the refreshing cucumber yoghurt, this dish will indulge your senses in every way.
light thickened cream(ContainsMilk)
baby spinach leaves
water (for the rice)
water (for the curry)
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the zucchini and carrot (unpeeled) into half-moons. 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 and tomato paste and cook, stirring, until fragrant, 1 minute. Add the zucchini, carrot, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the zucchini and carrot have softened, 3-4 minutes. Add the light thickened cream, brown sugar and the salt to the frying pan. Simmer until combined, 2-3 minutes.
While the curry is simmering, pick and finely chop the mint leaves. Grate the cucumber. In a small bowl, combine the cucumber, mint, Greek yoghurt and a pinch of salt and pepper.
Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the chickpea and spinach curry. Top with a dollop of cucumber yoghurt and garnish with a pinch of chilli flakes (if using).