Cheat's spiced spinach, turmeric & potato pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 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
Method
- 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.
