Chickpea Paneer Korma with Cucumber Yoghurt

Steps

1. Cook rice Bring a kettle to the boil. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep curry Thinly slice brown onion; cut carrot in half lengthways and thinly slice; cut cauliflower into small florets; dice paneer 1cm and set aside; drain and rinse chickpeas.
3. Cook curry Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion, 1/4 tsp salt and carrots for 5-6 minutes, until softened. Add garlic and korma paste and cook until fragrant, about 1 minute. Add chickpeas, coconut milk and canned tomatoes, bring to a simmer and reduce heat to medium. Simmer for about 6 minutes, stirring often, until starting to thicken.
4. Cook curry Stir through paneer and cauliflower and simmer for 3-4 minutes, until paneer has softened and cauliflower is just tender. Remove from heat and season to taste.
5. Make cucumber yoghurt Grate cucumber and squeeze to remove excess liquid. Combine with yoghurt and honey in a bowl and season to taste.
6. Serve rice with chickpea paneer korma and cucumber yoghurt.