Spicy rice with chickpeas
This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yogourtraita (page 27) and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment to this meal.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 35minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 35minutes |
- 1 tbsp canola oil
- 1 onion sliced
- 1/4 cup curry paste medium
- 1 cup basmati rice rinsed
- 2 cups water
- 1 orange sweet potato peeled and chopped into small chunks
- 4 tomatoes chopped
- 1/4 cup sultanas
- 1 398ml can chickpeas drained and rinsed
- 1/4 cup cilantro chopped
- 1/3 cup unsalted cashew nuts roughly chopped
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Ingredients
Servings: servings
Units:
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- Heat the oil in a large pot and fry the onion over a medium heat for about 8 minutes, stirring until pale golden. Add the curry paste and stir-fry for about 1 minute.
- Stir in the rice, then add the water, sweet potato, tomatoes and sultanas. Bring to a boil, then reduce the heat to a simmer. Cover the pan and leave on a low heat for 20-25 minutes, stirring occasionally, until the rice is just tender and the water has been absorbed. Add a little more water if the mixture becomes too dry before the rice is cooked.
- Stir in the chickpeas and gently heat through. Stir in the cilantro, season to taste and scatter with the cashew nuts before serving.
Cook's tips: Choose a curry paste without any shrimp paste to make this suitable for vegetarians. The rice needs to be rinsed thoroughly, in a sieve under cold running water, before cooking. This removes excess starch so the rice will be light and fluffy when cooked.
Variation: If you like, you could add a small amount of diced firm tofu at the end of cooking, or for a non-vegetarian version, some diced, cooked chicken.
Each serving: 12 g protein, 17.5 g fat of which 2.5 g saturates, 42 g carbohydrate, 11 g fibre, 394 Calories
