One Pan Spicy Rice, Topped with Greek Yoghurt
  • Prep time: 30 minutes
  • Calories: 380
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 works with the earthy flavours of chickpeas and the aromatic hints of basmati. Be warned though, it's very moreish.
  • 2 of Garlic Clove
  • 2 Tbsp of Madras Curry Paste
  • 180 g of Basmati Rice
  • 1 12 Tbsp of Vege Stock Concentrate
  • 40 g of Raisins
  • 40 g of Cashew Nut Pieces
  • 100 g of Greek Yoghurt
  • 70 g of Mushrooms
  • 3 Tbsp of Mango Chutney

Cook Aromatics:

Drain and rise the chickpeas in a sieve, set aside. Peel and thinly slice the garlic. Slice mushrooms. Heat 2 Tbsp 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 and fry for 1 minute, until it smells toasty.

Add Ingredients:

Tip the rice into the pot with the stock concentrate and add 550mL of water. Add 34 of the chickpeas 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:

Once boiling, 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 rice cooked and still very wet, cook a further 1-2 minutes with 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!