Curried Spring Vegetable Pilaf

Curried Spring Vegetable Pilaf by Philippa (Plot 44)

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 cardamon pods, bashed (optional)

1 heaped tsp medium curry powder

150g jasmine rice

75g fresh or frozen peas

80g spinach

Yoghurt to serve (optional)

METHOD

Heat the oil in a flameproof casserole dish over a medium heat, and once simmering, cook the onion with a pinch of salt for 8-10 mins until golden a the edges.  Add the garlic and courgette and cook for 7-8 mins more until these are also turning golden.

Add the turmeric, cumin, cardamon pods (if using) and curry powder and cook for 2 mins.  Rinse the rice (ensure this is done thoroughly, as it will result in fluffier rice), then 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 (you don’t need to stir it in) then cover again and cook for another 20 mins.  Stir to mix in the wilted spinach and fluff up the rice, top with yoghurt and serve.