• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice), basmati rice and a generous pinch of salt. Stir then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and 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 carrot into half-moons. Trim baby broccoli, then cut into bite-sized chunks. Drain and rinse chickpeas.

• SPICY! This is a mild curry paste, but use less if you're sensitive to heat! • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and cook until tender, 3-4 minutes. • Add remaining garlic, tomato paste, Bengal curry paste, Mumbai spice blend and vegetable stock powder. Cook, stirring, until fragrant, 1-2 minutes. • Add chickpeas and water (for the curry) and stir to combine. Simmer until thickened, 2-3 minutes.

• Add cream (see ingredients), baby broccoli and the brown sugar to the pan. Simmer until veggies are tender, 5-6 minutes.

• Stir through baby spinach leaves until wilted, 2 minutes. Season to taste.

• Divide garlic rice between bowls and top with creamy Indian chickpea curry. • Tear over herbs and garnish with crushed roasted cashews to serve. Enjoy!