Spicy vegie pilaf

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

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1-1 ½ tablespoons curry paste
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 ¼ cups basmati rice
1 cup salt-reduced vegetable stock
500g packet frozen mixed vegetables
2 cups baby spinach
¼ cup fresh flat-leaf parsley

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Instructions

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1 Heat a large oiled saucepan over a medium-high heat. Add curry paste, chickpeas and rice. Cook, stirring, for 1 minute until fragrant.

2 Add stock and 1 1/2 cups water. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10-12 minutes until rice is almost tender, adding vegetables halfway through cooking. Remove from heat. Stand, covered, for 5 minutes. Stir in spinach. Scatter with parsley.

Variations

Make it gluten free: Use gluten-free varieties of curry paste and vegetable stock.

Nutrition Info (per serve)

Calories 397 cal

Kilojoules 1660 kJ

Protein 14 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 75 g

Sugar 8 g

Dietary fibre 10 g

Sodium 450 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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