eCook Meal
Carrot Pilaf Rice & Coriander Chutney
with crispy onions & lentils
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.17
for 4 servings · R38.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Cashew Nuts needs 80 gCashew Nut Chicken 400 g 400 g at R109.99 · 20% of packR22.00
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Fresh Coriander needs 40 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 4% of packR6.60
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- NOMU Garam Masala Rub
- Spice & All Things Nice Pilaf Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Carrot Pilaf Rice & Coriander Chutney?
The preparation time for Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils is between 25 and 50 minutes.
What is the total time required to make Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils?
The total time required to make Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils is between 35 and 60 minutes.
How many servings does Carrot Pilaf Rice & Coriander Chutney provide?
4 servings
What are the main ingredients in Carrot Pilaf Rice & Coriander Chutney?
Carrot, Cashew Nut, Chilli, Cucumber, Fresh Coriander, Garlic, Ginger, NOMU Garam Masala Rub, Onion, Spice & All Things Nice Pilaf Rice, Tinned Lentils, Tomato
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?
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. 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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Carrot Pilaf Rice & Coriander Chutney?
Carrot, Cashew Nut, Chilli, Cucumber, Fresh Coriander, Garlic, Ginger, NOMU Garam Masala Rub, Onion, Spice & All Things Nice Pilaf Rice, Tinned Lentils, Tomato
How many calories does Carrot Pilaf Rice & Coriander Chutney have?
794 calories
How much fat content does Carrot Pilaf Rice & Coriander Chutney have?
grams