Spicy vegie pilaf

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 397cal

Kilojoules 1660kJ

Protein 14g

Total fat 3g

–Saturated fat 1g

Carbohydrates 75g

–Sugars 8g

Dietary fibre 10g

Sodium 450mg

Calcium 90mg

Iron 3.5mg

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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