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Ingredients
- 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
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.
Nutritional Information
- Kcals 341
- Carbs 63.8g
- Protein 7.3g
- Fat 4.7g
- Salt 0.5g
- Fibre 4.3g
