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One pan spicy rice
Serves 4
Easy
Total time:
Ready in 20 minutes
This simple rice dish is a useful backup – it needs practically no preparation and uses storecupboard ingredients
Skip to ingredients
- 1 tbsp sunflower oil
- 2 garlic clovescrushed
- 2 tbsp medium curry paste(Madras is a good one to use)
- 250g basmati ricerinsed
- 450ml vegetable stock
- 400g can chickpeasdrained and rinsed
- handful of raisins
- 175g frozen leaf spinachthawed
- handful of cashewnuts
- natural yogurtto serve, optional
Nutrition: per serving
- kcal380
- fat9g
- saturates1g
- carbs66g
- sugars0g
- fibre4g
- protein12g
- salt1.02glow
Method
step 1
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.
step 2
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.
step 3
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.
