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Indian Inspired Vegetable Pilaf

Indian Inspired Vegetable Pilaf

Indian Inspired Vegetable Pilaf

with Mango Chutney, Yoghurt and Flaked Almonds

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Our Indian Inspired Vegetable Pilaf with Mango Chutney, Yoghurt and Flaked Almonds is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

New

•Veggie

Allergens:

Nuts

•Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

150

Basmati Rice

15

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

80

Sliced Mushrooms

50

Rogan Josh Curry Paste

1

White Cumin Seeds

15

Vegetable Stock Paste

(Contains: Celery)

120

Peas

40

Mango Chutney

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)576 kcal

Energy (kJ)2409 kJ

Fat15.6 g

of which saturates3.5 g

Carbohydrate91.8 g

of which sugars24 g

Protein16.5 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

Instructions

Get Prepped

1

Boil a full kettle.

Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).

Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry your Veg

2

Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat.

Once the oil is hot, add the mushrooms and pepper. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the Flavour

3

Add the garlic, rogan josh curry paste and cumin seeds to the pan. Stir-fry until fragrant, 1 min.

Sauce Things Up

4

Stir in the water for the sauce (see pantry for amount) and vegetable stock paste.

Bring to the boil, then lower the heat and simmer until slightly thickened, 1-2 mins.

Combine your Pilaf

5

Once thickened, add the peas and the cooked rice to the pan and gently mix together until combined.

Cook, stirring, until piping hot, 1-2 mins, then remove from the heat.

Stir through the mango chutney and season with salt and pepper.

Serve

6

Share the veggie pilaf between your bowls.

Top with a dollop of yoghurt and sprinkle over the flaked almonds to finish.

Enjoy!

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