One-Pot Vegetable Pilaf

It’s probably the cold weather that’s doing it, but just lately I seem to want quick, easy meals that don’t entail a lot of faffing about and don’t need a lot of clearing up afterwards. This recipe hits the spot on both counts; it takes less than 30 minutes from chopping board to plate and the whole thing cooks in one pan. Result!

25g butter
1 tbsp olive oil
1 medium onion, chopped
1 large carrot, diced
1 red pepper, chopped
150g chestnut mushrooms, quartered
2 cloves garlic, finely sliced
1 tbsp madras curry paste
150g basmati rice
300ml vegetable stock
150g broccoli florets
50g green beans
50ml coconut milk
1 tbsp chopped coriander
25g toasted flaked almonds

In a large deep frying pan sauté the onion, carrot, red pepper and mushrooms in the butter and olive oil for 5 minutes; add the garlic and curry paste and continue cooking for another minute.

Rinse the rice in plenty of cold water then add the rice and stock to the veg, stir well, bring to the boil then put the lid on and simmer for 8 minutes; add the green beans and broccoli and cook for another 4 minutes until the vegetables are just tender and the stock has been absorbed by the rice.


Stir the coconut milk and coriander into the pilaf and scatter with the toasted flaked almonds to serve.

Serves 2