Page 84 - Vegan Food & Living (February 2020)

Weekend R E C I P E S

This recipe and the
truffl es on page 83 are
taken from East: 120 Vegan
and Vegetarian Recipes from
Bangalore to Beijing by
Meera Sodha, published
by Fig Tree. (RRP £20.)
This book contains
non-vegan recipes.

Winter pilau with beetroot,
cauliflower and coriander chutney

By Meera Sodha
Serves 4 | Prep 25 mins | Cook 40 mins | Calories 665 (per serving)

300g (1½ cups) basmati 6 garlic cloves, 1 Preheat the oven to 220°C/Gas 4 In a large frying pan with a tight-
rice roughly chopped Mark 7. Wash the rice in a few fitting lid, heat 2 tbsp oil on a

600g (6 cups) cauliflower 2cm (¾in) ginger, peeled changes of cold water until the medium heat. Fry the onion for
(½ a large one), broken 2 green finger chillies water runs clear, then leave to soak 10 minutes and then add the

into bite-size florets in cold water. coconut sauce and cook for another

1 tsp ground turmeric
400g (2½ cups) raw 2 Put the cauliflower on a baking tray 8 minutes, stirring frequently. Add

beetroot, peeled and 1 large onion, finely sliced in a single layer and put the beetroot the drained rice with 400ml (1¾
cut into wedges 100g (5 cups) fresh and swede on another baking sheet cups) freshly boiled water, and bring
coriander (cilantro) in a single layer. In a small bowl, mix to the boil. Put on the lid, turn the
300g (2 cups) swede heat down to a whisper and leave
(½ a small one), peeled 1 tbsp lemon juice the garam masala, 5 tbsp rapeseed to cook for 20 minutes, until the rice
and cut into 1x3cm 1 tsp caster sugar oil and ¾ tsp salt, then drizzle over
the veg on both trays and toss to is cooked through. Take off the heat,
(½x1¼in) slices 2 handfuls of coat. Roast for 25-30 minutes until fold through the roasted vegetables,
2½ tsp garam masala pomegranate seeds, to tender and caramelized in places pop the lid back on and leave to
rapeseed oil top (the swede and beetroot may need steam for 10 minutes.
salt a little longer). 5 While the rice is steaming, make the
400ml tin (1¾ cups) of 3 While the vegetables are cooking, chutney. Add the remaining 100ml
coconut milk make the sauce for the rice. Put (½ cup) coconut milk, the coriander,
300ml (1¼ cups) coconut milk into the chilli, lemon juice, sugar and
a blender with the garlic, ginger, ½ tsp salt. Blend smooth, then
1 chilli, the turmeric and ¾ tsp salt, scrape into a serving bowl. Transfer
then blitz smooth. the rice to a platter, sprinkle with the
pomegranate seeds and serve with
the bowl of chutney alongside.
25.5g 21.7g 0.22g 23.7g 14.9g
Total fat Saturates Salt Sugar Protein

84 VEGANFOODANDLIVING.COM