Goan chickpea risotto with cashew nuts and coconut yogurt from Pure Vegetarian by Paul Gayler

Ingredients

• 120 ml coconut yogurt to serve
• 20 g fresh coriander leaves
• 250 g vialano nano risotto rice (or similar variety)
• 125 g baby spinach leaves
• 2 garlic cloves, crushed
• 2 shallots, finely chopped
• 50 g raisins, soaked in water for 30 minutes and drained
• 3 tablespoons cashew nuts, toasted and roughly chopped
• 300 g cooked chickpeas (tinned are fine), drained
• 600 ml good vegetable stock, hot
• 100 g ghee or clarified butter (see PG TIPS)
• 2 tablespoons mild curry powder
• 4 teaspoons garam masala