What you need:

1 tbsp  olive oil

1 small onion, finely diced

1 clove garlic, crushed

1 inch piece fresh ginger, peeled and finely grated

175g mushrooms, finely sliced

1 mild red chilli, sliced (optional)

1 tbsp mild curry powder

150g basmati rice

375ml vegetable stock

125g baby spinach

2 tbsp dried cranberries

2 tbsp flaked almonds, toasted

What you do:

Heat the olive oil in a saucepan and fry the onion, garlic and ginger for 3-4 mins

Add the mushrooms, chilli, if using, and mild curry powder and fry for 2-3 mins more

Stir the basmati rice into the pan, coating it with the spice mixture

Pour over the vegetable stock and bring to the boil. Cover with a lid and simmer for 20 mins, until the water has reduced and the rice is tender

Top the rice with the spinach, replace the pan lid, and cook for another 5 mins

To serve, gently stir in the spinach and sprinkle with the dried cranberries, flaked almonds and coriander, ( if using)

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