One-pan spicy rice

Name: One-pan spicy rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
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)

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.7 out of 5.137 ratingsRate

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This simple vegetarian rice dish is a useful weeknight backup – it needs practically no preparation and uses storecupboard ingredients to make a nourishing, filling meal

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal380
fat9g
saturates1g
carbs66g
sugars0g
fibre4g
protein12g
salt1.02g

low

Method

step 1

Heat the oil in a large non-stick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it's fragrant.
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.

Recipe from Good Food magazine, January 2004

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A star rating of 4.7 out of 5.137 ratings

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