Spicy vegetable pilau with cucumber raita

• garlic cloves↗2
• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  quartered and sliced

• ginger↗thumb-sized piece

  chopped

• cinnamon stick↗1
• cumin seeds↗½ tsp tsp
• cardamom pods↗seeds from 8

  seeds from 8

• ground turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• red chilli↗1

  halved, deseeded and sliced

• large red pepper↗1

  deseeded and diced

• freekeh↗50g g
• vegetable stock↗350ml ml

  (made with 2 tsp reduced-salt bouillon powder)

• sultanas↗25g g
• pack coriander½

  chopped

• cashew nuts↗40g
• garlic clove↗1
• pot bio-yogurt↗150ml
• cucumber↗¼

  grated

• chopped mint2 tbsp

Step-by-step instructions

1. 1

   Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.

2. 2

   Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.

3. 3

   When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.