a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the garlic, curry powder and korma style paste to the pan and fry until fragrant, 1 min.

a) Meanwhile, drain and rinse the chickpeas in a sieve.

a) Stir the chickpeas, creme fraiche, vegetable stock paste and water for the curry (see pantry for amount) into the pan.

b) Bring to the boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

a) Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the crispy onions to finish.

Enjoy!