Smoky Carrot Vegeree
Ingredients
0.5 tsp of smoked garlic powder
0.5 tbsp of cumin seeds
1 echalion shallot, diced
1 bay leaf
250 g of basmati rice
0.5 tsp of ground turmeric
6 cardamom pods, seeds crushed
500 ml of vegetable stock
4 salad onions, finely sliced, to serve
1 handful of coriander, leaves picked, to serve
4 tbsp of mango chutney, to serve (optional)
4 tbsp of lime pickle, to serve (optional)
500 g of carrots, halved lengthways
2 tbsp of olive oil
2 tsp of medium curry powder
2 garlic cloves, crushed or grated
5 cm of piece ginger, grated
4 tbsp of plain dairy-free yoghurt, to serve
4 servings
Calories~488 kcal
Protein~9 g
Carbs~83 g
Fat~14 g
Fiber~8 g
Sugar~21 g
Total recipe
Calories~1,950 kcal
Protein~35 g
Carbs~330 g
Fat~55 g
Fiber~30 g
Sugar~85 g
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the carrots in a single layer in a roasting tin and toss with 1 tbsp oil, 1 tsp curry powder, the garlic powder, cumin seeds and a big pinch of salt. Roast for 30 mins, turning halfway.
Step 2
Meanwhile, warm the remaining 1 tbsp oil in a deep, non-stick pan with a lid. Add the shallot and cook over a medium-low heat for 10 mins, until softened. Add the garlic, ginger, remaining curry powder, turmeric, cardamom, bay leaf and some salt; cook for 5 mins.
Step 3
Increase the heat, add the rice and stir until the grains are coated. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for 15 mins. Turn off the heat and let it stand for 15 mins – don’t lift the lid or the steam will escape.
Step 4
Top with the carrots and scatter over the salad onions and coriander. Serve with yoghurt plus lime pickle and mango chutney, if liked.
