Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Spiced rice & beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g basmati rice
- 2 tbsp olive oil
- 1 onionchopped
- 2cm piece gingerchopped
- 2 garlic clovesfinely chopped
- 1 green chillifinely chopped
- 1 tsp each cumin and mustard seeds
- 400g can black-eyed bean/ peas, rinsed and drained
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp turmeric
- 2 tbsp pumpkin seedsplain or toasted
Nutrition: per serving
- kcal332
- fat9g
- saturates1g
- carbs56g
- sugars3g
- fibre3g
- protein11g
- salt0.58glow
Method
step 1
Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
step 2
Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad or Tomato cooler.
