Curried Spring Veggie Pilaf

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic↗2

  finely chopped

• zucchini↗1

  diced

• ground turmeric½ tsp tsp
• cumin seeds↗1 tsp tsp
• cardamom pods2

  crushed (optional)

• mild curry powder1 heaped tsp tsp
• jasmine rice↗150g g
• frozen peas↗75g g
• spinach↗80g g
• vegan yogurt↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a fire‑proof pot over medium heat, and when it shimmers, sauté the onion with a pinch of salt for 8–10 minutes until it turns golden around the edges. Add the garlic and zucchini and cook for another 7–8 minutes until they also become golden.

2. 2

   Add the turmeric, cumin, cardamom pods (if using) and curry powder, and cook for 2 minutes. Rinse the rice thoroughly (this will make it fluffier), then add it to the pot together with the peas and stir so the rice is coated with the spices. Pour in 260 ml of water, season to taste. Bring to a boil, then reduce the heat to a gentle simmer, cover, and cook for 20 minutes.

3. 3

   Add the spinach (no need to stir), cover again and cook for another 10 minutes. Stir to distribute the wilted spinach leaves and fluff the rice, then divide the portions between two plates. If desired, top with vegan yogurt.