One-pan spicy rice

• sunflower oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• medium curry paste↗2 tbsp tbsp

  (Madras is a good one to use)

• basmati rice↗250g g

  rinsed

• vegetable stock↗450ml ml
• can chickpeas↗400g g

  drained and rinsed

• raisins↗handful of
• frozen leaf spinach↗175g g

  thawed

• cashew↗handful of

  nuts

• natural yogurt↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it's fragrant.

2. 2

   Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

3. 3

   Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.