• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 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. Slice capsicum. Trim baby broccoli, then cut into bite-sized chunks. Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and capsicum cook until tender, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! 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 leaves until wilted, 2 minutes. Season to taste.

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