Ingredients

  • 1 onion (halved, sliced)
  • 1 tablespoon curry paste (or powder)
  • 1 1/2 cups basmati rice
  • 1 sweet potato (small, peeled, chopped)
  • 3 cups water
  • 14 ounces chickpeas (drained, rinsed)
  • 1 red pepper (cut into thin strips)
  • 3 cups baby spinach
  • toasted sliced almonds (to serve, optional)

Directions

  1. Cook onion in a lightly oiled saucepan for 3 mins, until soft. Add curry paste or powder and cook for 30 secs, until fragrant. Add rice, sweet potato and water and bring to a boil. Reduce heat to low, cover and simmer for 20 mins, until rice is tender and liquid is absorbed. Remove from heat.
  2. Stir chickpeas, pepper and spinach into rice. Cover and set aside for 2 mins. Season to taste and serve scattered with sliced almonds.
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NutritionView more

450Calories
Sodium15%DV350mg
Fat5%DV3.5g
Protein25%DV13g
Carbs30%DV91g
Fiber32%DV8g

PER SERVING *

Calories450Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium350mg15%
Potassium620mg18%
Protein13g25%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate91g30%
Dietary Fiber8g32%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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