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Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils

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Prep Time 35 minutes
Cook Time 40 minutes
Servings 3
Calories 143 kcal

Ingredients
  

  • 40 g Cashew Nuts roughly chop
  • 1 Onion peel & finely slice
  • 240 g Carrot rinse, trim, peel & cut into thin half-moons
  • 30 ml NOMU Garam Masala Rub
  • 2 Garlic Cloves peel & grate
  • 30 g Fresh Ginger peel & grate
  • 200 ml Spice & All Things Nice Pilaf Rice
  • 2 Tomatoes rinse & roughly dice
  • 200 g Cucumber rinse & dice
  • 1 Fresh Chilli rinse, trim, deseed & finely slice
  • 240 g Tinned Lentils drain & rinse
  • 20 g Fresh Coriander rinse
  • Oil cooking, olive or coconut
  • Salt & Pepper
  • Water
  • Paper Towel
  • Blender

Instructions
 

  • TOAST THE NUTS Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
  • CRISPY ONIONS Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced onion with a pinch of salt-until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
  • RICE PILAF Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the carrot half-moons until lightly browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 400ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
  • SAMBAL In a bowl, toss together the diced tomatoes, the diced cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
  • CRISPY LENTILS Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
  • CORIANDER CHUTNEY To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 60ml of water. Blend until smooth, adding a splash of water if it's too thick, and season.
  • TIME TO EAT Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy onions, and cover with dollops of the coriander chutney. Serve the sambal on the side.