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.
| 3.5 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 | |
| 3.5 onion | sliced | |||||||
| 7.0 cloves of garlic | chopped finely | |||||||
| 245.0 g of korma curry paste | ||||||||
| 7.0 tomatoes | chopped | |||||||
| 595.0 g of basmati rice | ||||||||
| 1645.0 ml of water | ||||||||
| 3.5 vegetable stock cube | ||||||||
| 1.8 can of chickpeas | drained and washed | |||||||
| 350.0 g of raisins | ||||||||
| 175.0 g of pine nuts | ||||||||
| 350.0 g of spinach | ||||||||