Chickpea Korma with Spiced Rice and Kasundi Yoghurt

Steps

1. Prep veggies and cook kumara Preheat oven to 230°C. Dice kumara 1.5cm; thinly slice onion; roughly chop cherry tomatoes; drain and rinse chickpeas. Toss kumara with a drizzle of oil on a lined oven tray. Season and roast for about 15 minutes, until tender. Turn once to ensure even cooking.
2. Cook rice Heat a drizzle of oil in a medium pot on medium heat. Cook rice spices for about 1 minute, until fragrant. Add rice, water and a pinch of salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
3. Cook Korma While rice cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic, tomato paste and korma paste. Cook a further 1-2 minutes, until fragrant. Add tomatoes and chickpeas. Cook for about 2 minutes, until tomatoes soften.
4. Finish korma Add coconut milk and reduce heat to low-medium. Simmer for about 8 minutes, until thickened. Finely chop kale and stir through, along with roasted kumara. Cook for about 1 minute, until warm through. Season.
5. Make kasundi yoghurt In a small bowl, mix together kasundi and yoghurt.
6. To serve Top rice with chickpea korma, kasundi yoghurt and coriander.