Vegetable and chickpea pilaf
1 onion, halved, sliced
1 tablespoon curry paste or powder (see tip)
1½ cups (300g) basmati rice
1 small kumara, peeled, chopped
400g can chickpeas, drained, rinsed
1 red capsicum, cut into thin strips
100g baby spinach
toasted flaked almonds, to serve (optional)
$2.60 per serve
kJ 1840, fat 6g, sat fat 1g.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook onion in a lightly greased saucepan for 3 minutes, until soft. Add curry paste or powder and cook for 30 seconds, until fragrant. Add rice and kumara with 3 cups water. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes, until rice is tender and liquid is absorbed. Remove from heat.
2. Stir through chickpeas, capsicum and spinach. Cover and set aside for 2 minutes. Season to taste and serve scattered with almonds, if you like.