Cheat’s spiced spinach, turmeric & potato pilaf
By Esther Clark
Make this aromatic spiced spinach, turmeric and potato pilaf to warm you up on a cold winter’S evening. Serve with fruity mango chutney and yogurt
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Prep:10 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 670
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fat 17g
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saturates 3g
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carbs 105g
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sugars 0g
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fibre 16g
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protein 16g
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salt 0.22g
Ingredients
- 2 large Maris Piper potatoes (approx 600g), peeled and cut into 3cm cubes
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 thumb-size piece ginger, crushed
- 1 large garlic clove, crushed
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 1 tbsp mild curry powder
- 200g baby spinach, washed
- 400g pouch cooked brown basmati rice
- ½ small bunch mint, finely chopped
- ½ small bunch coriander, roughly chopped
- 1 lemon, juiced
- 1 red chilli, thinly sliced
- mango chutney and dairy-free yogurt, to serve
Method
Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.
Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.
