One Pan Spicy Rice, Topped with Greek Yoghurt

Cook Aromatics:

Drain and rise the chickpeas, set aside. Peel and thinly slice the garlic. Slice mushrooms. Heat 2 Tbs oil in a large non stick pot that has a lid. Fry the garlic and mushrooms until soft, about 3-4 minutes. Add curry paste use less if you prefer a milder curry flavour and fry for 1 minute, until it smells toasty.

Add Ingredients:

Tip the rice into a pot with the concentrated vegetable stock and add 550 mL of water. Add the 3/4 of chickpeas you will have remainder and raisins then mix with a fork to incorporate the stock and stop the rice from clumping. Taste and adjust seasoning as required, then cover with lid and bring to a boil.

Reduce & Simmer:

Reduce to a low-medium heat and cook for 12-15 minutes stirring half way through. Cook until rice is tender. Add a little more water if it gets too dry or if the rice is still very wet, cook for a further 1- 2 minutes with the lid off.

Add Spinach:

Add the 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.

You Plate It:

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