Name: Indian pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 - 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml oil; 2.00 red chilli deseeded and finely chopped; 1.00 onion medium; 2.00 courgettes sliced; 15.00 ml curry powder mild; 65.00 ml coconut; 65.00 ml raisins seedless; 250.00 ml rice long-grain; 1.00 stock cube chicken; 30.00 ml lemon juice fresh; 65.00 ml peas frozen; 15.00 ml fresh parsley chopped; 125.00 ml almonds toasted, chopped; sea salt and freshly ground black pepper; 500 ml stock vegetable

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Ingredients (15)

30.00 ml	oil
2.00	red chilli — deseeded and finely chopped
1.00	onion — medium
2.00	courgettes — sliced
15.00 ml	curry powder — mild
65.00 ml	coconut
65.00 ml	raisins — seedless
250.00 ml	rice — long-grain
1.00	stock cube — chicken
30.00 ml	lemon juice — fresh
65.00 ml	peas — frozen
15.00 ml	fresh parsley — chopped
125.00 ml	almonds — toasted, chopped
	sea salt and freshly ground black pepper
500 ml	stock — vegetable

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Method:

Preheat the oven to 180ºC and spray a casserole dish with non-stick spray.

Heat the oil and fry the chillies, onion and courgettes until tender. Add the curry powder and stir fry for another minute. Add the coconut, raisins and rice to the curry mixture and spoon into the casserole dish. Pour over the stock and lemon juice. Cover and bake for 30 minutes until nearly done, add the peas and bake for another 10 minutes until the liquid has been absorbed, the rice is cooked and the peas are hot.

Stir in the parsley and almonds and season with salt and pepper to taste.