One-pan spicy rice
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
Creamy veggie korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 3 cardamom podsbashed
- 2 tsp each ground cuminand coriander
- ½ tsp ground turmeric
- 1 green chillideseeded (if desired) and finely chopped
- 1 garlic clovecrushed
- thumb-size piece gingerfinely chopped
- 800g mixed vegetablesuch as carrots, cauliflower, potato and courgette, chopped
- 300-500ml hot vegetable stock
- 200g frozen peas
- 200ml yogurt
- 2 tbsp ground almonds(optional)
Make it non-veggie
- ½ small raw chicken breastper portion
To serve
- toasted flaked almondschopped coriander, basmati rice or naan bread
Nutrition: per serving
- kcal257low
- fat11g
- saturates5g
- carbs31glow
- sugars16g
- fibre7g
- protein10g
- salt0.42glow
Method
step 1
Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
step 2
Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
step 3
Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
