Kebab pilaf with spiced carrots

• oil2tbsp tbsp
• medium onion↗1 1

  finely chopped

• medium carrots↗2 2

  cut into batons

• garlic cloves↗2 2

  sliced

• turmeric↗2tsp 2tsp
• ground cumin↗1tsp 1tsp
• cinnamon stick↗1 1
• vegan kebab protein↗220g 220g
• long grain rice↗350g 350g
• raisins↗50g 50g
• vegetable stock cube↗1 1
• baby spinach↗100g 100g
• large handful coriander
• flaked almonds↗3tbsp 3tbsp

  toasted

Step-by-step instructions

1. 1

   Put the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until soft and translucent. Add the carrots, garlic and spices, and stir until everything is thoroughly coated and the spices are starting to sizzle. Add the vegan kebab protein, breaking it apart gently, and fry for a couple of minutes until crisping at the edges, about 3-4 minutes.

2. 2

   Stir in the rice and raisins and shake the pan so everything flattens out. Crumble the stock cube into the pan and add enough just-boiled water to come 1cm above the level of the rice. Bring to the boil, then cover with a lid and lower the heat. Cook for 10-12 mins or until the rice is tender and the stock absorbed.

3. 3

   Stir in the spinach and season. Cover for a minute and then scatter with coriander and flaked almonds.