1

Toast the cardamom pods, cumin seeds, and coriander seeds in a small pan over a medium-low heat, shaking the pan back and forth for 1-2 minutes, until fragrant; transfer to a plate.

2

In a medium saucepan with a lid, heat the oil over a medium heat, then add the rice. Stir in the turmeric, salt, cinnamon and half the toasted cardamom and seeds. Add 300ml water and bring to a boil, once boiling reduce heat to low and cover with a lid. Cook for 15 mins, then remove from the heat and set aside (still covered) for another 10 mins.

3

Whilst the rice is cooking, heat the almonds in a small pan over a medium-low heat, for 4-5 minutes or until lightly golden. Remove from heat and set aside to cool.

4

Heat a large nonstick wok or frying pan over a medium-high heat. Mist with cooking spray and stir-fry the onion for 2-3 minutes or until just tender. Add the kale, chickpeas, cauliflower, squash, garlic, ginger, a pinch of salt, cayenne, and remaining cardamom and seeds; cook, stirring for 1 minute. Add 180ml water, increase the heat to high and cook, covered for 5 minutes. Uncover and cook, stirring for 2 minutes or until the vegetables are tender, and water is mostly evaporated.

5

Fluff the rice with a fork and then add to the vegetables; gently fold to combine. Sprinkle with the raisins, coriander and almonds; serve warm with a dollop of yogurt.