Cardamom, carrot, potato pilaf with cashew yogurt

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 400g heirloom carrots, trimmed

    400g baby new potatoes, quartered

    2 tbsp pure maple syrup

    4 tbsp olive oil

    300g brown onions, thinly sliced

    2 cloves garlic, crushed

    ½ tsp cumin seeds

    6 cardamom pods, bruised

    300g basmati rice

    750ml vegetable stock

    100g baby spinach leaves

    For cashew and coriander yogurt, mix together:

    140g Greek-style yogurt

    2 tbsp coarsely chopped fresh coriander

    2 tbsp roasted cashews, finely chopped


  • Preheat oven to 220C.

    Place carrots and potatoes on a baking paper-lined oven tray; drizzle with syrup and 2 tbsp of the oil, season.

    Roast about 25 mins or until tender.

    Meanwhile, heat remaining oil in a large saucepan over medium heat; cook onion, garlic, cumin and cardamom, stirring, about 3 mins or until onion is soft.

    Add rice; stir to coat in mixture.

    Add stock; bring to the boil.

    Reduce heat; simmer, covered, about 15 mins or until rice is tender, adding spinach to pan for the last 5 mins of cooking time.

    Season to taste.

    Serve pilaf topped with carrots, potatoes and extra coriander leaves and cashews, if you like, with the cashew and coriander yogurt.