Green chilli carrots with yoghurt rice
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g Chantenay carrotshalved
- olive oil
- 1 green chillifinely chopped
- 2 shallotsfinely chopped
- grated to make 2 tsp ginger
- small bunch corianderchopped
- ¼ preserved lemonpeel finely chopped
- 300g basmati rice
- ½ tsp turmeric
- 4 tbsp Greek yoghurt
Nutrition: per serving
- kcal341
- fat4.7g
- saturates0g
- carbs63.8g
- sugars0g
- fibre4.3g
- protein7.3g
- salt0.5g
Method
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.
