Chickpea,Spinach & Cashew Nut Korma

Great Veggie Alternative

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   1. Put basmati rice, pinch of salt, curry leaves, cinnamon stick and a pinch of saffron in a pan and cover with enough water to come 1cm over the top of the rice. Bring to the boil and simmer, covered, for 8mins. Remove from heat and leave covered until the korma is ready.
   
   2. Put onion, finely chopped, in a large, deep, non stick frying pan with the chickpea liquid from tin and bring to the boil. Lower the heat, cover, and simmer for 5mins. Remove the lid and gently cook for 2 to 3mins or until all the water has evaporated.
   
   3. Add korma curry paste and cook for 1 to 2mins to release the flavours. Stir in coconut milk and bring to a simmer. Add the chickpeas, spinach and cashew nuts and simmer for 5-10mins, uncovered, to heat through, wilt the spinach, combine the flavours and thicken the sauce. Season to taste.
   4. Remove the cinnamon stick from the rice and fork through before serving with the curry.