Indian Inspired Vegetable Pilaf
with Mango Chutney, Yoghurt and Flaked Almonds
- Nuts
- Celery
- Milk
- May contain traces of allergens
- Celery
- Sesame
- Nuts
- Peanut
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!
Ingredients
1
Bell Pepper
(Contains: May contain traces of allergens, Celery)
2
Garlic Clove
150
Basmati Rice
15
Toasted Flaked Almonds
(Contains: May contain traces of allergens, Sesame, Nuts, Peanut, Nuts)
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
Utensils
Instructions
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.
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 garlic, rogan josh curry paste and cumin seeds to the pan. Stir-fry until fragrant, 1 min.
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.
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.
Share the veggie pilaf between your bowls.
Top with a dollop of yoghurt and sprinkle over the flaked almonds to finish.
Enjoy!
