One Pan Spicy Rice, Topped with Greek Yoghurt
- Prep time: 30 minutes
- Calories: 380
- 2 Garlic Clove
- 2 Tablespoons of Madras Curry Paste
- 180 Grams of Basmati Rice
- 1.5 Tablespoons of Vege Stock Concentrate
- 1 400 Gram Pack of Chickpeas
- 40 Grams of Raisins
- 1 75 Gram Pack of Baby Spinach
- 40 Grams of Cashew Nut Pieces
- 100 Grams of Greek Yoghurt
- 70 Grams of Mushrooms
- 3 Tablespoons of Mango Chutney
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 the pot with the stock concentrate and add 550mL of water. Add ¾ of the 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: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!