One-pot curry-spiced rice

Prep 5 mins Cook 30 mins ● PERSONALPOINTS: 1-11

SERVES 4

● Calorie-controlled cooking spray

● 1 tbsp tikka masala curry paste

● 280g brown basmati rice, rinsed under cold running water

● 350g cauliflower florets

● 400g tin chickpeas, drained and rinsed

● 650ml vegetable stock, made with 1 stock cube

● Small handful fresh coriander, roughly chopped, to serve

● Lime wedges, to serve

MIST a large nonstick pan with cooking spray and fry the curry paste over a medium heat for 1 minute. Add the rice, cauliflower and chickpeas, then stir to combine. Pour in the hot vegetable stock, stir well, then bring the mixture to a boil. Reduce the heat, cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes, until the liquid is completely absorbed and the cauliflower and rice are tender. Divide the rice between bowls, scatter over the coriander and serve with the lime wedges on the side.