Roast turkey with vegetable medley and gravy
The cold has crept in, and there’s nothing quite like the warmth of a hearty […]
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This vibrant carrot pilaf is a midweek marvel—hearty, healthy, and budget-friendly. Packed with veggies, and warming spices, it’s a perfect dish for the post-crimbo limbo. Don’t forget the coriander chutney on top for a fresh, zesty finish!
Ingredients:
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
1 teaspoon ground cinnamon
1 tbsp garam masala
400g carrots
3-4 carrots, peeled, ½ coarsely grated, ½ sliced on an angle
300g basmati rice, rinsed well
600ml hot vegetable stock
Large bunch of coriander, finely chopped (stalks included)
Directions:
Step 1
Heat the oil in a large pan that has a tight-fitting lid. Fry the onions over a medium heat for 10-15 mins until soft.
Step 2
Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, and then add the stock, and a handful of the coriander. 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.
Step 3
Meanwhile, put the remaining ginger and green chilli, 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 spoonable sauce.
Step 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 to serve.