About this recipe:This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yoghurt raita and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment.
1 tbsp vegetable oil
1 onion, sliced
3 tbsp medium curry paste
175g basmati rice, rinsed
500ml vegetable stock, hot
1 sweet potato, peeled and chopped into small chunks
4 medium tomatoes, chopped
400g can chickpeas, drained and rinsed
3 tbsp chopped fresh coriander
50g unsalted cashews, roughly chopped
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the oil in a large pan and fry the onion on a medium heat for 7–8 minutes, stirring until pale golden. Add the curry paste and stir-fry for about 1 minute.
Stir in the rice, then add the stock, sweet potato, tomatoes and sultanas. Bring to the 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 stock is absorbed. Add a little more stock if the mixture becomes too dry before the rice is cooked.
Stir in the chickpeas and gently heat through. Stir in the coriander, season to taste and scatter with the cashew nuts to serve.
The rice needs to be rinsed thoroughly, in a sieve under cold running water, before cooking. This removes excess starch so the rice is light and fluffy when cooked.
If liked, 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.