Indian Carrot Pilau


Indian Tri-Colour Sabzi

It seems that the 'green agenda' is everywhere and perhaps rightly so. I however, have an 'orange agenda'...it's in the shape of carrots and if you're anything like me I always seem to have a few left over from a bunch, sadly softening in the fridge crisper. I've also been on a recent shift towards introducing a lighter touch to our food repertoire so here's an instant replacement to rice, a quick, healthy starch free version, say 'hello' to carrot pilau 'rice' (without the rice of course). It'll take less time to cook than a game of Candy Crush and you'll be infintely better off. 

  • 75ml vegetable oil
  • 1 large onion, finely sliced
  • 1 thumb of fresh chopped ginger
  • 2 crushed garlic cloves
  • 1 green finger chilli, chopped and retain seeds
  • 2 tsp mustard seeds
  • 1 tsp nigella seeds
  • 6 medium sized carrots
  • Radish, large handful
  • 4 medium tomatoes, chopped
  • 200g broccoli, diced into small florets
  • 2 courgettes, diced
  • Salt
  • Juice of half a lemon
Carrot pilau rice

How to make Carrot Pilau & Green Vegetable

Pile the carrots and radish into a food processor using a large blade and pulse until it looks like orange grains of rice ‘pilau’.

Using a large skillet or wok, heat the oil over medium high heat and drop in the onion, ginger and garlic and tan until golden. Add the chilli, mustard and nigella seeds and cook for a minute before adding the carrot and fry for 3-4 minutes, stirring frequently. The mustard and nigella seeds will yield their earthy aroma. Tip in the tomatoes, broccoli and courgette, season with a dash of salt. Cover and cook over a low heat for 10 minutes or until the broccoli is al dente. Remove from the heat, squish the lemon over everything and toss all the flavours around the pan until everything is coated.

Serve with a yoghurt and coriander raitha…waste no time and devour.

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