One Pan Spicy Rice
In this comforting curry rice recipe, fragrant curry paste infuses the dish with a warm and aromatic flavor. Tender basmati rice, hearty chickpeas, and sweet raisins create a delightful medley of textures and tastes. The addition of leaf spinach and crunchy cashew nuts gives a vibrant and wholesome twist to this simple yet satisfying meal. Serve drizzled with natural yogurt for a creamy finish. A delightful dish that will surely become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 380 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.02 milligram of sodium
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