Carrot pilaf with coriander chutney
Serves 4 Prep 15 mins Cook 40 mins
2 tbsp rapeseed oil
1 large onion, finely sliced
2 tbsp grated ginger
2 green chillies, sliced
2 garlic cloves, crushed
2 tsp coriander seeds, crushed 4 cardamom pods, bruised
1/2 cinnamon stick
1 tbsp garam masala
400g carrots, peeled and 1/2 grated,
1/2 sliced on an angle
300g basmati rice, rinsed well 600ml hot vegetable stock large bunch of coriander, finely
chopped (stalks included)
60g cashews, toasted and chopped
1 Heat the oil in a large pan with a tight-fitting lid. Fry the onion with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
2 Add half the ginger, half the chilli, all the garlic, spices and all of the carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander and season. Bring to a simmer and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
3 Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a sauce.
4 When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, any remaining coriander and cashews.
PER SERVING 489 kcals, fat 16g, saturates
2g, carbs 69g, sugars 12g, fibre 9g, protein 12g, salt 1.2g