a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the pepper chunks and fry until charred, 5-6 mins. Continue to stir while they cook.

c) Meanwhile, drain and rinse the chickpeas in a sieve.

a) Reduce the heat to medium, then stir in the garlic and korma curry paste. Fry until fragrant, 1 min.

b) Stir in the coconut milk, vegetable stock paste, chickpeas and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

a) When the curry has thickened, stir in the peas and mango chutney until warmed through.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the rice between your serving bowls.

b) Spoon over the chickpea curry.