Courgette and mint pilau
Ingredients
- 300g basmati rice
- 2 red onions, thinly sliced
- 750g courgettes, thin half-moons
- 4 garlic cloves, minced
- 1 tsp coriander
- 1 tsp cumin
- 450ml vegetable stock
- 20g mint, leaves picked
- 40g pistachios, finely chopped
- 30g coriander, finely chopped
- 2 finger chillies, finely chopped
- ½ tsp agave
- ½ tsp salt
- 2 tbsp lemon juice
- 200g vegan yoghurt
Steps
- Clean the rice until water runs clear. Once done cover with cold water and set aside.
- Add oil to a pan. Once hot add the onion and salt. Cook, stirring occasionally until softened and browning.
- Add the courgettes and cook stirring occasionally for 15 minutes. Add the garlic, coriander and cumin and cook until fragrant. Remove from heat.
- Drain the rice. Add the vegetable stock and cook.
- In a small bowl mix the pistachios, coriander, chilli, agave, salt and lemon with a few tablespoons of olive oil.
- In another bowl mix the yogurt with a bit pinch of salt. Thin slightly with water and top with the pistachio mixture.
- Tip the courgette mix on to the hot rice, tear in most of the mint leaves and fold in until well combined.