Kebab pilaf with spiced carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2tbsp oil
- 1 medium onionfinely chopped
- 2 medium carrotscut into batons
- 2 garlic clovessliced
- 2tsp turmeric
- 1tsp ground cumin
- 1 cinnamon stick
- 220g vegan kebab protein
- 350g long grain rice
- 50g raisins
- 1 vegetable stock cube
- 100g baby spinach
- large handful coriander
- 3tbsp flaked almondstoasted
Nutrition: per serving
- kcal428low
- fat14g
- saturates1g
- carbs58g
- sugars9g
- fibre5g
- protein15g
- salt1.13g
Method
step 1
Put the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until soft and translucent. Add the carrots, garlic and spices, and stir until everything is thoroughly coated and the spices are starting to sizzle. Add the vegan kebab protein, breaking it apart gently, and fry for a couple of minutes until crisping at the edges, about 3-4 minutes.
step 2
Stir in the rice and raisins and shake the pan so everything flattens out. Crumble the stock cube into the pan and add enough just-boiled water to come 1cm above the level of the rice. Bring to the boil, then cover with a lid and lower the heat. Cook for 10-12 mins or until the rice is tender and the stock absorbed.
step 3
Stir in the spinach and season. Cover for a minute and then scatter with coriander and flaked almonds.
