Cardamom, carrot, potato pilaf with cashew yogurt
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.