Indian Rice with Tomatoes and Spinach Recipe

Ingredients :

Serves 4

• 45ml / 3 tbsp sunflower oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 3 tomatoes, peeled, seeded and chopped

• 225g / 8oz / generous 1 cup brown basmati rice, soaked

• 5ml / 1 tsp ground coriander

• 5ml / 1 tsp ground cumin

• 2 carrots, coarsely grated

• 900ml / 1½ pints / 3¼ cups good-quality vegetable stock

• 275g / 10oz baby spinach leaves, washed

• 50g / 2oz / ½ cup unsalted cashew nuts, toasted

• salt and freshly ground black pepper

Method :

1. Heat the oil in a flameproof casserole and fry the onion and garlic for 4-5 minutes until soft. Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring, until slightly thickened.

2. Drain the rice, then add it to the casserole and allow to cook gently for 1-2 minutes, stirring, until the rice is well coated with the tomato and onion mixture.

3. Stir the coriander and cumin into the mixture, then add the carrots and season with salt and ground black pepper. Pour in the stock and stir well to combine.

4. Bring the mixture to the boil, then cover tightly with a lid and simmer over a very gentle heat for 25 minutes until the rice is tender.

5. Lay the spinach on the surface of the rice, cover again and cook for 2-3 minutes until the spinach has wilted. Fold the wilted leaves into the rice and check the seasoning. Sprinkle with the toasted cashew nuts and serve.

Nutritional Facts :

Per portion :

Energy  328kcals/1382kJ

Protein   9g

Fat, total   9.5g

   saturated fat   1.9g

Carbohydrate   54.8g

   of which sugars   7.6g

Fiber   4.5g