Indian Inspired Vegetable Pilaf
with Mango Chutney, Yoghurt and Flaked Almonds
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!
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.
Ingredients
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
150
Basmati Rice
15
Toasted Flaked Almonds
(Contains Nuts May contain 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
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!
