• 2 large Maris Piper potatoes (approx 600g), peeled and cut into 3cm cubes
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 thumb-size piece ginger, crushed
  • 1 large garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tbsp mild curry powder
  • 200g baby spinach, washed
  • 400g pouch cooked brown basmati rice
  • ½ small bunch mint, finely chopped
  • ½ small bunch coriander, roughly chopped
  • 1 lemon, juiced
  • 1 red chilli, thinly sliced
  • mango chutney and dairy-free yogurt, to serve


  • STEP 1

    Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.

  • STEP 2

    Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.

  • STEP 3

    Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.


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A star rating of 4.8 out of 5.8 ratings