Per serving (333g)
Calories 489, Fat 5.9g, Saturates 0.7g, Carbohydrate 94g, Sugars 9.7g, Fibre 11g, Protein 16g, Salt 1.8g
Add the oil to a saucepan and place on a medium-high heat. Then add the onion, pepper, courgette, chickpeas, garam masala and turmeric and cook for 3-4 minutes until the vegetables begin to soften.
Mix in the rice, peas, sweetcorn, spinach and vegetable stock to the pan and stir well. Bring to the boil and cook for 18-20 minutes until the stock has absorbed and the rice is cooked and tender.
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