This is taken from the BBC Good Food Superhealthy Recipes booklet (published February 2009), serves 4, and is priced by BBC Good Food at 75p per serving. I shall be making this for my tea, probably pepped up with some onions.
I calculate this at 11 ProPoints (Weightwatchers).
Prep 5 mins / Cook 15 mins
1 tbsp sunflower oil
2 garlic clvoes, crushed
2 tbsp medium curry paste (Madras is good)
250g/9oz basmati rice, rinsed.
450ml/16fl oz vegetable stock
400g can chickpeas, drained and rinsed
Handful of raisins
175g/6oz frozen leaf spinach, thawed
Handful cashew nuts
Natural yoghurt, to serve (optional).
1. Heat the oil in a large non-stick lidded pan, fry the garlic and curry paste over a medium heat for 1 min until it smells toasty.
2. Add the rice and stock, chickpeas and raisins, stir with a form to stop the rice from clumping. Season with sald and pepper then cover and bring to the boil. Reduce to a medum heat, then cook for 12-15 mins or until all the liquid has been absorbed and the rice is tender.
3. Squeeze the excess water from the spinach with your hands. Tip into the pan along with 2 tbsp hot water, then fluff up teh rice with a fork, making sure the pinach is mixed in well. Toss in the cashews. serve drizzled with natural yoghurt, if you like.