Black Bean Saagwala with Rice and Pine Nuts

Steps

1. Place all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Place all pickle ingredients in a medium bowl, season with salt and pepper and mix to combine.
3. Heat a drizzle of olive oil in a large, deep fry-pan on medium heat. Add onion and carrot and cook for 5-7 minutes, until soft. Add korma paste and cook for a further 1 minute, stirring, until fragrant.
4. While onion and carrot cook, dice tomatoes 1cm. Add tomatoes, cabbage, coconut cream and black beans to pan with onion, stir and bring to a simmer. Reduce heat to low and gently simmer for 5 minutes. Season to taste with salt and pepper.
5. While sauce simmers, chop coriander and set aside. Once rice has finished steaming, fluff up grains with a fork.
6. spoon ¾ cup cooked rice into each bowl and top with black bean saagwala. Sprinkle over pine nuts and chopped coriander. Serve pickles on the side and drizzle with some of the pickling liquid (if desired).