FTC - Sri Lankan Chickpea Curry

While the rice is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Cut the broccolini into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges. Drain the chickpeas.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minutes. Add the chickpeas and cook until tender, 2-3 minutes.

Add the broccolini, coconut cream, vegetable stock powder, water (for the sauce), a generous squeeze of lemon juice, the lemon zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Season with salt and pepper.