Loaded Chickpea Korma with Spiced Rice and Kasundi Yoghurt

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Toss kumara with a drizzle of oil on prepared tray. Season with salt and roast for about 15 minutes, until tender. Turn once to ensure even cooking. While kumara cooks, heat a drizzle of oil in a medium pot on medium heat and cook rice spices for about 1 minute, until fragrant.
3. Add rice, water and a pinch of salt to 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.
4. While rice cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for 2-3 minutes, until softened. Add garlic, tomato paste and korma paste and cook a further 1-2 minutes, until fragrant. Add cherry tomatoes and chickpeas and cook for about 2 minutes, until tomatoes soften.
5. Add coconut milk, reduce heat to low-medium and simmer for about 8 minutes, until thickened. Stir through paneer, kale and roasted kumara and cook for about 1 minute, until warmed through. Season to taste with salt and pepper.
6. In a small bowl, mix kasundi and yoghurt together.
7. divide spiced rice between bowls and ladle over plenty of chickpea korma. Dollop with kasundi yoghurt and sprinkle with micro-coriander.