Carrot Pilaf Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Aubergine | 1 Large, cubed | |
| Garlic | 1 Clove (5gm), crushed | |
| 3 tbsp balti curry paste | ||
| Sweet potato | 1 Large, cubed | |
| 250 g/9 oz carrots, grated | ||
| 250 g/9 oz French beans, halved | ||
| 350 g/12 oz basmati rice | ||
| 300 ml/1/2pt reduced-fat coconut milk | ||
| 200 g bag baby spinach leaves | ||
| 2 x 140 g packs low-fat Quorn fajita strips, with Mexican spices | ||
Directions
MAKING
1. In a large pan heat the oil.
2. Add the onion and saute for 5 minutes until soft and creamy.
3. Add the aubergine saute with onions for another 5 minutes, adding the garlic and curry paste in the last 1 minute or so.
4. Stir in the sweet potato, carrots, beans, rice, 700ml water and the coconut milk.
5. Reduce the flame, cover pan and simmer for 15 minutes.
6. To the pan add the spinach and Quorn strips, stir, cover and leave off the heat for 5 minutes before serving.
SERVING
7. Dish out into a casserole and serve hot with a curry or stew.
1. In a large pan heat the oil.
2. Add the onion and saute for 5 minutes until soft and creamy.
3. Add the aubergine saute with onions for another 5 minutes, adding the garlic and curry paste in the last 1 minute or so.
4. Stir in the sweet potato, carrots, beans, rice, 700ml water and the coconut milk.
5. Reduce the flame, cover pan and simmer for 15 minutes.
6. To the pan add the spinach and Quorn strips, stir, cover and leave off the heat for 5 minutes before serving.
SERVING
7. Dish out into a casserole and serve hot with a curry or stew.
Chef
