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.
| 4.5 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 | |
| 4.5 onion | sliced | |||||||
| 9.0 cloves of garlic | chopped finely | |||||||
| 315.0 g of korma curry paste | ||||||||
| 9.0 tomatoes | chopped | |||||||
| 765.0 g of basmati rice | ||||||||
| 2115.0 ml of water | ||||||||
| 4.5 vegetable stock cube | ||||||||
| 2.2 can of chickpeas | drained and washed | |||||||
| 450.0 g of raisins | ||||||||
| 225.0 g of pine nuts | ||||||||
| 450.0 g of spinach | ||||||||