One pan spicy rice

10-30 minutes 4 servings 400 kcal or less basmati rice biryani cashew cashews chickpea chickpeas curry paste garlic clove garlic cloves quick raisin raisins spinach vegan vegetable stock vegetarian

N/A

Source

Ingredients

1 tbsp sunflower oil

2 garlic cloves , crushed

2 tbsp medium curry paste (Madras is a good one to use)

250g basmati rice , rinsed

450ml vegetable stock

400g can chickpeas , drained and rinsed

handful of raisins

175g frozen leaf spinach , thawed

handful of cashew nuts

natural yogurt to serve, optional

Method

Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.