Tomato and Spinach Rice (v)

Tomato and Spinach Rice (v)

Light, fluffy basmati rice is cooked with onions, tomatoes and fresh spinach as well as a range of authentic aromatic spices. This dish makes a perfect accompaniment to be served alongside a hot raita or any lentil dish.

Share on Pinterest


To Serve

  • Basmati rice
    400 grams
  • Refined oil
    50 ml
  • Onions, thinly sliced
    30 grams
  • Tomatoes, finely chopped
    200 grams
  • Spinach, washed, finely chopped and cooked until tender
    275 grams
  • Turmeric
    0.2 tsp
  • Coriander seeds, roasted & powdered
    1 tsp
  • Cumin seeds, roasted & powdered
    1 tsp
  • Salt (to taste)
  • Water
    800 ml
  • Large saucepan with lid



Heat the oil in a heavy-bottomed pan; add the onions and sauté until brown. Add the drained rice and stir carefully to coat the rice grain with the oil.


Add the tomatoes, cooked spinach, turmeric powder, coriander powder; cumin powder; and salt. Stir carefully to mix well and heat through.


Add 3 cups water and bring to the boil. Cover the pan with a tight lid and reduce heat to very low, Continue to cook for 20-23 minutes. Remove cover and stir the rice gently. Continue to cook for another 7-10 minutes on very low heat. Remove and serve.

Similar Recipes

Lamb Biryani

  • Great Value
  • 60 - 90 mins
  • Basmati

Tomato and Mushroom Rice (v)

  • Quick and Easy
  • 20 - 30 mins
  • Wholegrain