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  • 500g Chantenay carrots
    halved
  • olive oil
  • 1 green chilli
    finely chopped
  • 2 shallots
    finely chopped
  • grated to make 2 tsp ginger
  • small bunch coriander
    chopped
  • ¼ preserved lemon
    peel finely chopped
  • 300g basmati rice
  • ½ tsp turmeric
  • 4 tbsp Greek yoghurt

Nutrition:

  • kcal341
  • fat4.7g
  • saturates0g
  • carbs63.8g
  • sugars0g
  • fibre4.3g
  • protein7.3g
  • salt0.5g

Method

  • step 1

    Simmer the carrots for 5 minutes until tender, then drain. Heat a little oil and fry the chilli and shallots for a minute, then add the ginger and fry for another minute. Add the carrots, coriander and lemon peel, season and toss everything together.

  • step 2

    Meanwhile, cook the rice and drain it. Put a splash of oil and the turmeric into the hot rice pan, add back the rice, season well and stir gently. Spoon into 4 bowls and add some carrots followed by a spoonful of yoghurt.

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