This spice-infused mix of basmati and wild rice, peas and chickpeas is the perfect accompaniment to a curry!!


30 minutes

Serves 4


  • 300g dried basmati and wild rice
  • 1 vegetable stock cube, suitable for vegans, crumbled
  • ½ x 400g can chickpeas, drained and rinsed
  • 100g frozen peas
  • Low-calorie cooking spray
  • ½ tsp cumin seeds
  • 1 tbsp mild curry powder*
  • 1 tsp ground turmeric
  • 2 tbsp chopped fresh coriander
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.


  1. Put the rice and stock cube in a saucepan of simmering water and cook according to the rice pack instructions. Add the chickpeas and peas for the last 5 minutes of the cooking time.
  2. Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. When it’s hot, add the cumin seeds, curry powder and turmeric and cook for 2 minutes.
  3. Drain the rice and stir through the cooked spices and coriander to serve.