Ju's Curried Rice and Spinach

Fab recipe via my best mate, Julia. Thanks Ju!

Ingredients

1 tbsp sunflower oil (but I just use olive oil)
2 garlic cloves, crushed
2 tbsp curry paste (Ju uses Madras, I use Tikka Masala paste)
250g/9oz basmati rice, rinsed
450ml/16floz vegetable stock
400g can chickpeas, drained & rinsed
Handful of raisins
175g/6oz frozen leaf spinach, thawed
Handful of cashew nuts
Natural yogurt, to serve (optional)


1. Heat the oil in a large, non-stick pan that has a lid, then fry the garlic and the curry paste over a medium heat for 1 minute, until it smells toasty.
2. Tip the rice into the pan with the stock, chickpeas and raisins and stir well with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
3. Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tablespoons hot water, then fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.