Serves
4
Vegan Carrot Pilaf
A lovely rice dish which is great on its own or as a side. Try adding beans/chickpeas or if you are not vegan then top with eggs, fish or chicken. Add more cayenne pepper if you like more punch.
Ingredients
- 40g cashew nuts, chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- Thumb-sized piece of ginger, finely chopped
- 200g cauliflower, chopped into small florets
- 200g grated carrot
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 80g kale, chopped
- 1 green bell pepper, chopped
- 400g cooked brown basmati rice
- 1 tsp salt
- 2 lemons
- Fresh coriander for garnish
Directions
- In a deep frying pan, add the nuts and toast on high heat until golden. Remove and set aside.
- Add the oil, cumin seeds, mustard seeds, onion, garlic and ginger and cook on high heat for a few minutes, then bring the heat to medium and cook until the onion softens.
- Add the cauliflower and a splash of water and mix around and cook with a lid on for 5 minutes.
- Add the carrot, turmeric, coriander, curry powder, and cayenne pepper and mix well and cook with the lid on for another 3 minutes.
- Add the kale, pepper, and a splash of water. Cook with the lid on for 5 more minutes.
- Add the rice, salt, and juice from 1 lemon. Stir until everything is hot.
- Serve and garnish with lemon wedges and coriander.
- Kcal: 310
- Protein: 8.9g
- Fat: 12g
- Carbs: 37g
- Fibre: 8.9g
