Spicy vegie pilaf
- 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
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.
Make it gluten free: Use gluten-free varieties of curry paste and vegetable stock.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 10g
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