One pan spicy rice

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Good Food

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Recipe by Good Food

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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.
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.
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.

380 kcalories, protein 12g, carbohydrate 66g, fat 9 g, saturated fat 1g, fibre 4g, salt 1.02 g

'We really liked the chickpeas in this; they were so soft you barely noticed them - hidden nutrition! Easy, warming and just right for a cold evening.'

Latest comments and suggestions

• nicolajane

  21 January 2008

  nicolajane rated and commented on this recipe

  

  This is delicious and very easy to make. Will definately be making again.

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• eve

  18 February 2008

  eve commented on this recipe

  the family really loved this quick and very easy dish

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• eve

  18 February 2008

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• Ali's

  17 March 2008

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• Claire

  31 March 2008

  Claire rated and commented on this recipe

  

  What a great midweek, store cupboard meal (though i had to buy spinach, could only get fresh). I will definately be buying some frozen spinach, so we can have it again.

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• emmawemma

  09 August 2008

  emmawemma rated and commented on this recipe

  

  More spice need, but nice.

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• Rachel

  06 September 2008

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• RobNia

  01 October 2008

  RobNia rated and commented on this recipe

  

  Great mid week meal or as an additional dish for a bbq. I have this at least once a week. i tend to use fresh spinach and wilt it in hot water then squeeze the excess out. A great addition to this is to add some fried holoumi and mushrooms! i know its not healthy but it tastes great!

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• Fredwina

  06 October 2008

  Fredwina rated and commented on this recipe

  

  Yummy!

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• kbl

  02 November 2008

  kbl commented on this recipe

  Very easy and tasty. I omitted the chick peas to serve as a rice dish with chicken curry. Excellent.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Super healthy

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

380 kcalories, protein 12g, carbohydrate 66g, fat 9 g, saturated fat 1g, fibre 4g, salt 1.02 g

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