Carrot Pilaf with the Moreish One

Ingredients

Pilaf

2 tbsp olive oil

1 red onion finely sliced

4 tbsp ginger, grated

2 red chillies sliced

3 cloves of garlic, grated

3 carrots, grated

100g mushrooms

300g basmati rice, rinsed

600ml vegetable stock

Handful of cashews and coconut flakes

Mint and coriander leaves for serving

Spice Mix

2 tsp ground coriander

1 tsp ground cumin

1 tbsp garam masala

6 cardamom pods, bruised

½ tsp cinnamon

½ tsp chilli flakes

Drizzle

2 tbsp The Moreish One: Charred Aubergine Pickle

1 tbsp olive oil

1 tbsp water

Method

1. In a wide saucepan, heat the olive oil over a medium heat.

2. Cook the onion, ginger, garlic and fresh chillies until translucent.

3. Add in the spice mix and cook for a minute until fragrant.

4. Add in the grated carrot and mushrooms. Fry for a minute until golden.

5. Add in the basmati rice and stock.

6. Cover and simmer for 12-15 minutes until the rice is cooked through.

7. While the pilaf is cooking, toast the coconut flakes and cashews until golden.

8. To make the drizzle, mix the pickle with the olive oil and water.

9. To serve, season the pilaf with salt and pepper, and top with the herbs, toasted cashews and coconut and dollops of the aubergine drizzle.