Chickpea Tikka Masala

While the rice is cooking, chop the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Grate the carrot (unpeeled). Drain and rinse the chickpeas.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook for 3-4 minutes or until softened and browned. Add another drizzle of olive oil, the garlic, mild North Indian spice blend and a pinch of chilli flakes (if using). Cook for 1-2 minutes or until fragrant. Add the tomato paste and chickpeas and stir until combined.

Reduce the heat to low and add the salt, water (for the curry) and cooking cream (1/3 cup for 2 people / 2/3 cup for 4 people). Cook for 2-3 minutes or until the cream has warmed though. Stir through the baby spinach leaves until just wilted. Stir through a splash of water until the curry reaches the desired consistency. Season to taste with salt and pepper