Chickpea curry and saag paneer

Olive oil
red onion
white onion
garlic
curry spices (turmeric, cumin, fennel, chili, mustard seeds, channa dhal mix)
basmati rice
chickpeas
red pepper
mushrooms
tomato puree
tin of tomatoes
coconut cream
creme fraiche
natural yoghurt
paneer
spinach

1.  Cook the basmati rice - 1 cup of rice, 2 cups of water - bring to the boil, lid on and turn RIGHT down for 15 minutes.  Keep warm if ready too soon.
2.  Chop onions and sweat down in 2 pans, add crushed garlic to both.
3.  To pan 1 add channa dhal spice mix, stir, then add red pepper, mushrooms and drained chickpeas.  After 5 minutes add tomato puree, a tin of chopped tomatoes and a tin of water - simmer.
4.  To pan 2 add cumin, mustard seeds, fennel seeds, turmeric and a tinyt pinch of chili, then fry cubes of paneer - turning to get each side golden.
5.  When veg in pan 2 are softish turn to a medium heat and stir in coconut cream, creme fraiche and yoghurt (or whatever combination you are using).  Taste for seasoning - could add garam masala.
6.  Add spinach on top of paneer, with a little water, let it wilt down.

Fantastic.  Possibly the best curry dinner I have made this year.