What are the main ingredients in Carrot Pilaf Rice & Coriander Chutney?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

What is the nutritional information of Carrot Pilaf Rice & Coriander Chutney?

Calories: 794, Carbs: 132 grams, Fat: grams, Protein: 38.4 grams, Sugar: 16.2 grams, Salt: 936 grams

How do I prepare Carrot Pilaf Rice & Coriander Chutney?

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. Well done, Chef! 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. 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. 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. 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. 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.

What should be prepared from my kitchen to make Carrot Pilaf Rice & Coriander Chutney?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

Carrot Pilaf Rice & Coriander Chutney

We’re making a Middle Eastern meal today! Dish up a plate of fluffy pilaf rice loaded with fried half-moon carrot pieces, garlic & ginger, and spiced with NOMU Garam Masala rub. Add crispy lentils, a cashew, chilli & coriander chutney, and some crispy onion sprinkles.

Carrot Pilaf Rice & Coriander Chutney

with crispy onions & lentils

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cashew Nuts
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
NOMU Garam Masala Rub
Onion
Onions
Spice & All Things Nice Pilaf Rice
Tinned Lentils
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Blender

Photo of Carrot Pilaf Rice & Coriander Chutney

Serves 1

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, 3-4 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 200ml 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 30ml 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. Well done, Chef!

Cashew Nuts - 20g
Onion - 1
Carrot - 120g
NOMU Garam Masala Rub - 15ml
Garlic Clove - 1
Fresh Ginger - 15g
Spice & All Things Nice Pilaf Rice - 100ml
Tomato - 1
Cucumber - 100g
Fresh Chilli - 1
Tinned Lentils - 120g
Fresh Coriander - 10g

Download the Recipe

Serves 2

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. Well done, Chef!

Cashew Nuts - 40g
Onion - 1
Carrot - 240g
NOMU Garam Masala Rub - 30ml
Garlic Cloves - 2
Fresh Ginger - 30g
Spice & All Things Nice Pilaf Rice - 200ml
Tomatoes - 2
Cucumber - 200g
Fresh Chilli - 1
Tinned Lentils - 240g
Fresh Coriander - 20g

Download the Recipe

Serves 3

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, 12-15 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, 5-6 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 600ml 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 90ml 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. Well done, Chef!

Cashew Nuts - 60g
Onions - 2
Carrot - 360g
NOMU Garam Masala Rub - 45ml
Garlic Cloves - 3
Fresh Ginger - 45g
Spice & All Things Nice Pilaf Rice - 300ml
Tomatoes - 3
Cucumber - 300g
Fresh Chillies - 2
Tinned Lentils - 360g
Fresh Coriander - 30g

Download the Recipe

Serves 4

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, 12-15 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, 6-7 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 800ml 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 120ml 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. Well done, Chef!