Chickpea Paneer Korma with Cucumber Mint Yoghurt

Steps

1. Combine rice, water and a pinch of salt in a 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.
2. Thinly slice onion; dice carrots 1cm; mince garlic; cut broccoli into small florets; dice paneer 1cm and set aside. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion, salt and carrots for 3-4 minutes, until softened. Add garlic and korma paste and cook until fragrant, about 1 minute.
3. Add chickpeas, coconut milk and tomatoes, bring to a simmer and reduce heat to medium. Simmer for about 6 minutes, stirring often, until starting to thicken.
4. Stir through paneer and broccoli and simmer for 3-4 minutes, until paneer has softened and broccoli is bright green and tender. Remove from heat and season to taste.
5. While korma is simmering, grate cucumber and squeeze to remove excess liquid, chop mint. Combine with remaining yoghurt ingredients in a small bowl and season to taste.
6. To serve, place ¾ cup cooked rice in each bowl and top with plenty of chickpea paneer korma. Drizzle with cucumber mint yoghurt.