Green chilli carrots with yoghurt rice

  • serves 4
  • Easy

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.



  • Chantenay carrots 500g, halved
  • olive oil
  • green chilli 1, finely chopped
  • shallots 2, finely chopped
  • ginger grated to make 2 tsp
  • coriander small bunch, chopped
  • preserved lemon ¼, peel finely chopped
  • basmati rice 300g
  • turmeric ½ tsp
  • Greek yoghurt 4 tbsp


  • 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.

  • 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.

Nutritional Information

  • Kcals 341
  • Carbs 63.8g
  • Protein 7.3g
  • Fat 4.7g
  • Salt 0.5g
  • Fibre 4.3g