Creamy Chickpea, Tomato & Spinach Curry with Buttered-Cashew Rice, Garlic Naan & Yoghurt
35 min
A mild Indian-spiced curry of chickpeas and spinach in cream, served over buttered cashew rice with garlic naan and yoghurt.
| prepPreheat grill to high | |||||
| 1 packet basmati rice | Heat butter & oil, add rice & water, bring to boil | Reduce heat to low, cover, cook 10 min | Remove from heat, keep covered 10 min until tender | Stir cashews into rice, divide between bowls | Spoon curry over rice, top with yoghurt, serve with naan & chutney |
| 360 ml water (for the rice) | |||||
| salt | |||||
| 20 g butter (for the rice) | |||||
| 1/2 packet garlic paste (for garlic oil) | Microwave garlic oil in 10 sec bursts until fragrant | ||||
| olive oil (for garlic oil) | |||||
| 1 tomato, roughly chopped | Heat oil, add tomato, chickpeas, pastes & spices, cook 3–4 min | Stir in cream, water & sugar, cook 1–2 min until reduced | Add spinach, cook stirring 1 min until wilted, season | ||
| 1 tin chickpeas, drained | |||||
| 1 packet tomato paste | |||||
| 1 packet mild curry paste | |||||
| 1 sachet Mumbai spice blend | |||||
| 1/2 packet garlic paste (remaining) | |||||
| 20 g butter (remaining) | |||||
| 1 packet thickened cream | |||||
| 60 ml water (for the curry) | |||||
| 1/2 tsp brown sugar | |||||
| 1 bag baby spinach leaves | |||||
| 2 naan bread | Brush naan with garlic oil, bake on rack 3–5 min until golden | ||||
| 1 packet roasted cashews | |||||
| 1 packet Greek-style yoghurt | |||||
| 1 packet Tamarind Chutney | |||||
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