One Pan Spicy Rice Topped with Greek Yoghurt
- Prep time: 30 minutes
- Calories: 380
- 2 of Garlic Clove
- 2 Tbsp of Madras Curry Paste
- 3⁄4 Cup of Basmati Rice
- 1 1⁄2 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
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!