20 minutes
Indulge in the aromatic flavors of this Fragrant Chickpea and Spinach Curry Rice. An effortless vegetarian delight that combines the convenience of pantry staples with the warmth of curry spices, this one-pan rice dish promises a satisfying weeknight feast with minimal prep. Perfect for those seeking a quick yet hearty meal!
tablespoons
Garlic Clove, crushed
each
Medium Curry Paste
tablespoons
Basmati Rice, rinsed
0 oz
0.25 fluid ounces
Chickpeas, drained and rinsed
0 oz
Raisins
handful
Leaf Spinach, frozen, thawed
0 oz
Cashew Nuts
handful
Natural Yogurt, for serving
optional
1. Heat the Sunflower Oil
Begin by heating the sunflower oil in a large non-stick pan with a lid. Keep the heat medium.
2. Sauté Garlic and Curry
Add the crushed garlic and curry paste to the pan. Sauté for 1 minute until the mixture becomes fragrant, stirring constantly.
3. Simmer the Rice
Stir the rinsed basmati rice into the pan, followed by the vegetable stock, chickpeas, and raisins. Use a fork to prevent clumping. Season with salt and pepper to taste, then cover and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes, or until the liquid is absorbed and the rice is tender.
4. Incorporate Spinach and Cashews
With excess water removed from the spinach, stir it into the pan along with 2 tablespoons of hot water. Fluff the rice with a fork, ensuring the spinach is evenly distributed. Sprinkle in the cashew nuts and combine gently.
Toast whole spices in a dry pan or bloom ground spices in oil to release essential oils and enhance flavors.
Caramelize onions, garlic, and ginger to build a solid flavor foundation for your curry.
Add fresh spinach at the end of cooking to retain color and nutrients without overcooking.
Select high-quality, fresh spices and consider using dried chickpeas soaked overnight for improved texture and flavor.
Adjust spicy, tangy, sweet, and savory elements as needed, using lemon juice or sugar to fine-tune the curry's taste.
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