Carrot pilaf with coriander chutney

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.