• Prepare the mango chutney:
• In a small saucepan, sauté the onion, garlic and ginger in a little oil for 3–4 minutes.
• Add the diced mango, vinegar, sugar, salt and optional spices.
• Simmer gently for 20–25 minutes until the mango is soft and the texture syrupy. Set aside, to be served warm or cold.

Prepare the pickled red onions:

• Bring the vinegar, water, sugar and salt to a boil.
• Pour over the sliced red onions in a heatproof bowl.
• Let marinate for at least 15 minutes (longer if possible).

Preheat the oven to 200 °C.

Prepare the broccoli:

• In a large bowl, mix the oil, yogurt, curry paste, garam masala, paprika and salt.
• Add the florets and toss to coat.
• Spread on a baking tray.

Prepare the chickpeas:

• Toss them with the oil, cumin, coriander, smoked paprika, salt and pepper.
• Oven option: spread them on a baking tray.
• Pan option: sauté them in a large hot pan with a drizzle of oil over medium-high heat for 8–10 minutes, stirring often, until golden and crispy.

Cook the broccoli and chickpeas:

• If you chose the oven option, bake broccoli and chickpeas at the same time for 20 minutes, stirring halfway through. Chickpeas should be crispy and broccoli golden.

Cook the rice:

• Rinse the rice, then heat the oil in a saucepan.
• Add the cumin seeds and let them sizzle for 30 seconds.
• Add the rice and about 300 ml water, season with salt and cook until absorbed.
• Fluff with a fork and keep warm.

Make the cilantro-yogurt sauce:

• Blend the yogurt, cilantro, lime juice, garlic and salt until smooth and creamy.

Assemble the bowls:

• Divide the rice into two bowls.
• Add the tikka broccoli, crispy chickpeas, some pickled red onions and a spoonful of mango chutney.
• Drizzle with the cilantro-yogurt sauce and finish with a few fresh cilantro leaves. Serve immediately.