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Spring Veg Pilau with Green Chutney
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30 mins
50 mins
2/5
Blends Needed
Also works a treat with: Mint instead of coriander in the chutney
Book: Curry Legend Club Recipes (p59)
Goes great with: Mint raita (p214) from How to Be a Curry Legend, or natural yogurt to serve
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This month we’ve got a simple pilau rice full of delicious spring vegetables with a tangy, spicy green chutney on the side. It makes a really satisfying one-pot meal and you can use any mix of veg you have to hand - it’s the perfect way to celebrate the arrival of spring with some great Curry Legend flavours!
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Recipe
30 mins
50 mins
2/5
Serves 4
Medium Effort
Chicken
Dietary
Veggie Friendly
Gluten Free
Dairy Free
Taste Profile
Fresh
Tangy
Origin
Indian
India
- 500g diced chicken (thighs are best) or use 1 medium cauliflower broken into large florets for a veg version
- 1 bunch of spring onions
- 4 cloves of garlic
- 1 green chilli (optional)
- 300g mixture of spring veg (eg aspragus, tenderstem borccoli, peas, baby spinach etc)
- 20g bunch of coriander
- 1 lemon
- 75g cashew nuts or flaked almonds
- 250g basmati or standard long grain rice
- Blender
- Large lidded pan
Curry Legend Club Recipes
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Add to BasketProduct Rating (1):
Lovely and light with lots of fresh veg. The green chutney and crispy garlic and cashews added a nice contrast.
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It's great to hear how much you enjoyed this Curry Legend club recipe, Laura!