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Ingredients

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 5.124 ratings
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