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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Uses storecupboard ingredients. Most of the time I find I have the stuff to make this anyway. Satisfies my takeaway cravings without the guilt. Ingredients:
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) |
Directions:
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.
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