One Pan Spicy Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 2 garlic cloves, crushed
• 2 tablespoons medium curry paste
• 250 g basmati rice, rinsed
• 450 ml vegetable stock
• 400 g chickpeas, drained and rinsed
• 4 tablespoons raisins
• 175 g frozen leaf spinach, thawed
• 1/4 cup cashew nuts
• plain yogurt, to serve (optional)

Recipe

• 1 heat the oil in a large nonstick pan that has a lid.
• 2 fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
• 3 tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping.
• 4 season with salt and pepper, then cover and bring to the boil.
• 5 reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
• 6 squeeze the excess water from the spinach with your hands.
• 7 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.
• 8 toss in the cashews.
• 9 serve drizzled with natural yogurt if you like.