One Pan Spicy Rice Topped with Greek Yoghurt
This recipe is simple to prepare and tastes absolutely delicious. It has become a favourite among the You Plate It team, especially on those evenings when time is short. We love how the subtle sweetness of the raisins work with the earthy flavours of chickpeas and the aromatic hints of basmati. Be warned though, it's very moreish!
Number of servings
Ingredients
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1 Garlic Clove
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2 Tbsp Madras Curry Paste
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3⁄4 Cup Basmati Rice
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1 Tbsp Vege Stock Concentrate
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150 Gram Chickpeas
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40 Gram Raisins
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1 Cup Baby Spinach
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1⁄4 Cup Cashew Nut Pieces
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100 Gram Greek Yoghurt
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70 Gram Mushrooms
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2 Tbsp Mango Chutney
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Nonstick Pot with Lid
Sieve
1 Cook Base Ingredients
Drain and rinse the chickpeas in a sieve, set aside. Peel and thinly slice the garlic. Slice mushrooms. Heat 2 Tbsp oil in a large pot that has a lid - non-stick if possible. Fry the garlic and mushrooms until soft, about 3-4 minutes. Add Madras curry paste and fry for 1 minute, until it smells toasty.
Tip! Use less curry paste if you prefer a milder curry flavour. If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.
2 Add Ingredients
Tip the basmati rice into the pot with the vege stock concentrate and add 1 and 1⁄2 cups of water. Add chickpeas and raisins then mix with a fork to incorporate the stock and stop the rice from clumping. Cover with lid and bring to a boil.
3 Reduce & Simmer
Once boiling, reduce to a low-medium heat and cook for 12-15 minutes, stirring halfway through. Cook until rice is tender. Add a little more water if it gets too dry. If rice is cooked but still very wet, cook a further 1-2 minutes with lid off.
4 Add Spinach
Add the baby spinach to the pot and fluff up the rice with a fork, making sure the spinach is mixed in well. Taste and add a pinch of salt if required.
5 You Plate It
Add the cashew nuts. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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You get 12 new and exciting recipes to choose from each week.
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