One Pan Spicy Rice Topped with Greek Yoghurt

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 the rice into the pot with the stock concentrate and add 3 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!

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 the rice into the pot with the stock concentrate and add 3 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!

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 the rice into the pot with the stock concentrate and add 1¹⁄₂ 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!

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 the rice into the pot with the stock concentrate and add 1¹⁄₂ 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!

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 the rice into the pot with the stock concentrate and add 1¹⁄₂ 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!

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 the rice into the pot with the stock concentrate and add 1¹⁄₂ 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.

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.

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.

Add the cashews. Divide between bowls. Serve with dollops of Greek yoghurt and mango chutney. Enjoy!