Chickpea, pumpkin and cashew korma curry

Instructions

1 In a large, deep, lidded, non-stick frying pan place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often.

2 Add beans, mushrooms and stock to pan. Stir, cover and continue to cook for 5 minutes. Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally.

3 Meanwhile, in a microwave-safe bowl, place cauliflower and cover. Microwave on high for 2 minutes. Heat brown rice following packet instructions. Add heated rice to cauliflower and combine. Cover.

4 Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. Serve with cauliflower and brown rice.