1. Heat a frypan over medium-high heat with 1 tbsp oil. Slice onion and add to pan as you go. Stir in curry leaves, 1 tbsp cumin and tomato paste. Cook for 5 minutes, or until softened and fragrant.

2. Chop tomatoes. Stir in with rice, almond mix and crumbled stock cubes. Pour in 3 cups water. Cover and simmer for 10 minutes.

3. Slice cucumber into crescents. Whisk together 1 tbsp vinegar and 2 tbsp olive oil. Toss with cucumber and baby spinach.

4. Drain chickpeas and stir through rice. Cook for a further 3-5 minutes, or until rice is tender. Season to taste with salt and pepper (add a little more water if needed).

5. Chop coriander and cut lemon into wedges.

6. Fluff up rice with a fork. Serve in the pan with dollops of yoghurt. Scatter over coriander. Serve with lemon wedges and side of spinach salad.

Notes:
Use butter instead of oil for a more flavourful pilaf.

Red onion 3/4
curry leaves 2 fronds
Tomato paste 1/2 tub
Tomatoes 3
Basmati rice 300g
Slivered almond/currant mix 1 packet (60g)
Continental cucumber 1/2
baby spinach 1/2 bag (100g)
chickpeas 400g
coriander 1/2 bunch
lemon 1/2
Natural yoghurt 1/2 tub (250g)

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, vegetable stock cubes (2), red wine vinegar