Name: Cashew & tomato pilau
Yield: 5
Cuisine: indian
Ingredients: 350.0 basmati rice; 1.0 coconut milk; 1.0 chickpeas; 50.0 unsalted cashews; 500.0 plum tomatoes; 150.0 spinach; 1.0 onion; 4.0 garlic; 1.0 chilli; 5.0 fresh coriander; 2.0 garam masala; 1.0 cumin seeds; 1.5 salt; 2.0 cinnamon; 200.0; 1.0 lemon; 1.0 yoghurt

Chickpea, cashew, tomato and spinach pilau. Easy one pot recipe inspired by Meera Sodha.

Ingredients -

350 g basmati rice

1 can coconut milk (400ml)

1 can chickpeas

50 g unsalted cashews

500 g plum tomatoes (
halved
)

150 g spinach (
roughly chopped
)

1 onion (
sliced
)

4 cloves garlic (
roughly chopped
)

1 chilli (
finely chopped
)

5 sprigs fresh coriander (
roughly chopped
)

2 tsp garam masala

1 tsp cumin seeds

1.5 tsp salt

2 tsp cinnamon (or a cinnamon stick)

200 ml (
water
)

1 lemon

1 yoghurt (optional, to serve)

Instructions

1 Wash rice and soak in cold water.

2 Heat up some oil in a pan with a lid, fry the spices and the onion and garlic together until fragrant then chuck the tomatoes in and cook for 8-10 mins until they’re jammy.

3 Add cashews, chickpeas, spinach and coriander and and stir - then mix in drained rice.

4 Add coconut milk and 200 ml of water and bring to a boil.

5 Turn heat down to very low and put the lid on leaving to cook for 15 min. Then turn off the heat and leave the lid on for another 10 mins.

6 Fluff up the rice and serve with lemon, freshly chopped coriander and a dollop of plain yoghurt. You can also add halved jammy boiled eggs for more protein.

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Cashew & tomato pilau

Chickpea, cashew, tomato and spinach pilau. Easy one pot recipe inspired by Meera Sodha.

Ingredients -

350 g basmati rice

1 can coconut milk (400ml)

1 can chickpeas

50 g unsalted cashews

500 g plum tomatoes (halved)

150 g spinach (roughly chopped)

1 onion (sliced)

4 cloves garlic (roughly chopped)

1 chilli (finely chopped)

5 sprigs fresh coriander (roughly chopped)

2 tsp garam masala

1 tsp cumin seeds

1.5 tsp salt

2 tsp cinnamon (or a cinnamon stick)

200 ml (water)

1 lemon

1 yoghurt (optional, to serve)

Instructions

1

Wash rice and soak in cold water.

2

Heat up some oil in a pan with a lid, fry the spices and the onion and garlic together until fragrant then chuck the tomatoes in and cook for 8-10 mins until they’re jammy.

3

Add cashews, chickpeas, spinach and coriander and and stir - then mix in drained rice.

4

Add coconut milk and 200 ml of water and bring to a boil.

5

Turn heat down to very low and put the lid on leaving to cook for 15 min. Then turn off the heat and leave the lid on for another 10 mins.

6

Fluff up the rice and serve with lemon, freshly chopped coriander and a dollop of plain yoghurt. You can also add halved jammy boiled eggs for more protein.