One pot spicy rice thing. Easy, quick, tasty and not really Indian. This makes quite a lot, so you might want to vary the rice and water in proportion. Curry paste can also be varied, the original recipe called for 1tbsp for 2 servings.
| 3.0 tablespoon of oil | fry until soft | fry 2 mins | fry 30 seconds | fry 30 seconds | bring to boil | simmer 10-15 mins until most water has been absorbed | stir until spinach is wilted | |
| 3.0 onion | sliced | |||||||
| 6.0 cloves of garlic | chopped finely | |||||||
| 210.0 g of korma curry paste | ||||||||
| 6.0 tomatoes | chopped | |||||||
| 510.0 g of basmati rice | ||||||||
| 1410.0 ml of water | ||||||||
| 3.0 vegetable stock cube | ||||||||
| 1.5 can of chickpeas | drained and washed | |||||||
| 300.0 g of raisins | ||||||||
| 150.0 g of pine nuts | ||||||||
| 300.0 g of spinach | ||||||||