INGREDIENTS
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Serves 4.
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1 tbsp sunflower oil
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2 garlic cloves, crushed
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2 tbsp medium curry paste (Madras is a good one to use)
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250g basmati rice, rinsed
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450ml vegetable stock
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400g can chickpeas, drained and rinsed
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handful of raisins
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175g frozen leaf spinach, thawed
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handful of cashew nuts
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natural yogurt to serve, optional