CARROT AND POTATO PILAF WITH CASHEW YOGURT

PREP AND COOK TIME 40 MINS | SERVES 4

INGREDIENTS

400g heirloom carrots, trimmed

400g baby new potatoes, quartered

2 tbsp pure maple syrup

4 tbsp olive oil

300g brown onions, thinly sliced

2 cloves garlic, crushed

½ tsp cumin seeds

6 cardamom pods, bruised

300g basmati rice

750ml vegetable stock

100g baby spinach leaves

FOR CASHEW YOGURT,

MIX: 140g Greek-style yogurt

2 tbsp coarsely chopped fresh coriander

2 tbsp roasted cashews, finely chopped

METHOD

Preheat oven to 220C. Place carrots and potatoes on a baking paperlined oven tray; drizzle with syrup and 2 tbsp of the oil, season. Roast about 25 mins or until tender. Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion, garlic, cumin and cardamom, stirring, about 3 mins or until onion is soft.

Add rice; stir to coat in mixture. Add stock; bring to the boil.

Reduce heat; simmer, covered, about 15 mins or until rice is tender, adding spinach to pan for the last 5 mins of cooking time. Season to taste.

Serve pilaf topped with carrots, potatoes and extra coriander leaves and cashews, if you like, with the cashew and coriander yogurt.