Curried spring veg pilaf – Eat Healthy For Less
Time: 1 hour 5 mins
Serves 2
Whip up this delicious plant-based pilaf with spinach and peas! This one-pot wonder is perfect for using up frozen veggies. Any mixed frozen vegetables will do.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 courgette, cut into cubes
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- 2 cardamom pods, bashed (optional)
- 1 heaped tsp medium curry powder
- 150g basmati rice
- 75g frozen peas
- 80g spinach
- vegan yogurt, to serve (optional)
Method
Heat the oil in a large wide ole dish over a medium heat and cook the onion with a pinch of salt for 8-10 mins until golden at the edges. Add the garlic and courgette and cook for 7-8 mins more until these are also turning golden.
Add the turmeric, cumin, cardamom pods and curry powder, and cook for 2 mins. Rinse the rice add it to the dish along with the peas, and stir to coat in the spices. Pour in 260ml water and season well. Bring to the boil, then reduce to a simmer, cover and cook for 20 mins.
Add the spinach, then cover again and cook for another 10 mins. Stir to mix in the wilted spinach and fluff up the rice, then divide between two bowls. Top with yogurt, if you like.
