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 work with the earthy flavours of chickpeas and the aromatic hints of basmati. Be warned though, it's very moreish!
Ingredients
  • 2 of Garlic Clove
  • 2 Tbsp of Madras Curry Paste
  • 34 Cup of Basmati Rice
  • 1 12 Tbsp of Vege Stock Concentrate
  • 150 g of Chickpeas
  • 40 g of Raisins
  • 1 75g Pack of Baby Spinach
  • 40 g of Cashew Nut Pieces
  • 100 g of Greek Yoghurt
  • 70 g of Mushrooms
  • 3 Tbsp of Mango Chutney
Recipe

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 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 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 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 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:

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