Cape Malay Spiced Vegetable Rice with Almonds and Raisins
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Ingredients
- 300 g basmati rice
- 2 carrots
- 100 g frozen peas
- 30 g flaked almonds
- 30 g raisins
- 2 red onion
- 2 garlic cloves
- 1.5 tsp medium curry powder
- 0.5 tsp ground cinnamon
- 500 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 470 kcal
- Protein
- 10.6 g
- Carbohydrate
- 77 g
- of which sugars
- 12.6 g
- Fat
- 12.3 g
- of which saturates
- 1.2 g
- Fibre
- 6 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the flaked almonds in a dry frying pan for 2 minutes until golden, then set aside.
- 2
Peel and chop the onion and carrots, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, curry powder and cinnamon and cook for 1 minute.
- 4
Rinse the rice and stir in, then add the raisins and vegetable stock.
- 5
Bring to the boil, then cover and simmer for 15 minutes.
- 6
Stir in the peas, cover and cook for a further 5 minutes until the rice is tender and the liquid is absorbed.
- 7
Top with the toasted almonds and serve.
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