I’ve called this recipe midweek vegetable pilau because it is a recipe you could easily put together after a hard day’s work. There’s a bit of chopping at the beginning but after that it takes care of itself.
I am making no apologies for using frozen vegetables in this dish. I think they’re ideal for single people or people on a tight budget. There’s no loss of nutrients in the freezing process and no noticeable lack of texture in a dish like this. And no waste. And it uses curry powder. So sue me. There are times when I want to grind my own curry spices, but a Thursday night after a day at work generally isn’t one of them. Of course, if you feel differently, please add your own spice mix.
This has a lot of taste that belies the effort involved. And it’s very comforting on a cold night.
1 onion, chopped
2 cloves garlic, chopped
1 tbsp curry powder
150g basmati rice
200g frozen mixed vegetables
30g cashew nuts
400g tin chopped tomatoes or passata
200ml veg stock
2 tbsp coriander, chopped
Heat a little oil in a saucepan and add the onion and garlic.
Sweat them for a while until the onion goes translucent.
Stir in the curry powder and let it cook for a minute.
Then add the rice, mixed vegetables, nuts, tomatoes and the veg stock.
Season with salt and pepper.
Bring to the simmer and put the lid on.
Simmer gently for 20 minutes.
Keep an eye on it and add more liquid if it’s starting to catch on the bottom of the pan.
Serve with the coriander sprinkled over the top.