Green chilli carrots with yoghurt rice
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
Ingredients
- 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
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.
