• 400 g carrots, peeled and sliced into chunky batons
  • 500 g frozen cauliflower florets
  • 1 tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 1 clove garlic, peeled and finely chopped
  • 2 tbsp harissa paste
  • 1 tsp chilli powder
  • 800 g chopped tomatoes
  • 2 tbsp tomato purée
  • 420 g tin red kidney beans, drained and rinsed
  • 500 g frozen chopped spinach
  • 500 g long grain rice
  • 2 plain naan


  1. 1

    Cook the carrots and cauliflower in a large pan of boiling water for 5 minutes, then drain and set aside.

  2. 2

    Meanwhile, heat the oil in a large frying pan and cook the onion for 10 minutes until soft, adding the garlic for the last minute. Stir through the harissa paste and chilli powder and cook for a further minute.

  3. 3

    Pour in the tomatoes, tomato purée, kidney beans, carrots and cauliflower, stirring to combine. Add 100ml water and the spinach and leave to cook for 10 minutes over a medium heat. Meanwhile, cook the rice and naan following pack instructions.

  4. 4

    Stir the spiced veg once or twice, then serve with the rice and naan.

Nutritional Details

Each serving provides
  • Energy 2960kj 707kcal 35%
  • Fat 14.7g 21%
  • Saturates 2.0g 10%
  • Sugars 20.3g 23%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

101.2g carbohydrate 25.7g fibre 29.7g protein

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