Creamy Indian Chicken & Chickpea Curry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Drain and rinse the chickpeas (see ingredients list). Chop the chicken tenderloins into bite size pieces.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until just browned, 2-3 minutes. Set aside in a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic, tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the carrot, chickpeas, water (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Simmer until the carrot has softened, 4-5 minutes.

Add the return the chicken (along with any resting juices) to the pan. Add the thickened cream, green beans, brown sugar and the salt. Simmer until the veggies are tender and the chicken is cooked through, 4-5 minutes. While the curry is simmering, in a small bowl, combine the chopped mint (save some for garnish!) with the 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.