Chicken tikka masala pizzas
Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt
Carrot biryani
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionsliced
- 1 green chillichopped (deseeded if you don’t like it very hot)
- 1 garlic clovepeeled
- 1 tbsp garam masala
- 1 tsp turmeric
- 3 carrotsgrated
- 2 x 200g pouch brown basmati rice
- 150g frozen peas
- 50g roasted cashews
- corianderand yogurt, to serve
Nutrition: Per serving
- kcal358low
- fat15g
- saturates3g
- carbs42g
- sugars8g
- fibre7g
- protein10g
- salt1g
Method
step 1
Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened, around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stirring well to coat in all of the spices and flavours.
step 2
Tip in the rice, peas and cashews, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander with spoonfuls of yogurt, then serve straight from the pan.
