Green chilli carrots with yoghurt rice
Published: December 19, 2014 at 2:32 PM
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serves 4
Easy
Total time: 30 mins
0 reviews
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A quick vegetarian carrot and rice dish that everyone will love. Quick to make, just 30 minutes, it's an easy midweek alternative to your usual meals.
Vegetarian
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Ingredients
Nutrition
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500g Chantenay carrots
halved
-
olive oil
-
1 green chilli
finely chopped
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2 shallots
finely chopped
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grated to make 2 tsp ginger
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small bunch coriander
chopped
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¼ preserved lemon
peel finely chopped
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300g basmati rice
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½ tsp turmeric
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4 tbsp Greek yoghurt
Nutrition: per serving
- kcal341
- fat4.7g
- saturates0g
- carbs63.8g
- sugars0g
- fibre4.3g
- protein7.3g
- salt0.5g
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Method
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step 1
Simmer the carrots for 5 minutes until tender, then drain. Heat a little oil and fry the chilli and shallots for a minute, then add the ginger and fry for another minute. Add the carrots, coriander and lemon peel, season and toss everything together.
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step 2
Meanwhile, cook the rice and drain it. Put a splash of oil and the turmeric into the hot rice pan, add back the rice, season well and stir gently. Spoon into 4 bowls and add some carrots followed by a spoonful of yoghurt.
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