250 ml (8 fl oz) basmati rice (measured in a measuring jug)
1 litre (1 3/4 pints) chicken stock
1 small cauliflower, cut into florets
150 g (5 oz) frozen leaf spinach
125 g (4 oz) green beans, trimmed and halved widthways
2 carrots, coarsely grated
25 g (1 oz) flaked almonds, toasted
salt and pepper
low-fat natural yogurt, to serve
Heat the oil in a large pan. Add the onion and chicken and cook, stirring, for 5 minutes. Stir in the curry paste, rice, stock, cauliflower and green beans. Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the stock has been absorbed and the rice and vegetables are tender.
Stir in the grated carrot, heat through for 1 minute, season with salt and pepper, sprinkle with flaked almonds and serve with natural yogurt.