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Spicy vegetable pilaf

Serves 4

Prep Time 5 min

Cooking Time 15 min + standing

Ingredients

  • Cooking oil spray
  • 2tbsp medium curry paste
  • 400g tin chickpeas in water, drained and rinsed
  • 225g basmati rice, rinsed
  • 400ml hot reduced-salt vegetable stock
  • 500g frozen mixed vegetables
  • 100g broccoli, cut into small florets
  • A few fresh flatleaf parsley or coriander sprigs, to garnish

Method

  1. Spray a large saucepan with a little oil and heat to medium-high. Add the curry paste, chickpeas and rice. Cook, stirring, for 1 min or until fragrant.
  2. Add the stock and bring to the boil, then reduce the heat to medium-low. Cover and simmer for 10 min or until the rice is almost tender, adding the mixed vegetables and broccoli halfway through cooking. Remove from the heat and stand, covered, for 5 min. Serve garnished with the parsley or coriander.

Nutrition per serving

Read more on how we calculate nutrition.
355 13.8g 4.8g 0.5g 3.5g 5.7g 1.3g 105mg 64.4g 4mg

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