Cheat's Spiced Spinach, Turmeric and Potato Pilaf
Make this aromatic spiced spinach, turmeric and potato pilaf to warm you up on a cold winter's evening. Serve with fruity mango chutney and yoghurt.
Method
Based on 2 servings, adjust as needed.
Step 1
Bring a pan of salted water to the boil. Add the potatoes and cook for 8-10 mins. Drain and leave to steam-dry.
Step 2
Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, ground cumin, tumeric, and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the cooked rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
Step 3
Serve the pilaf in bowls, scattered with the chilli, and the mango chutney and coconut yoghurt on the side.
- Ingredients
- Based on 2 servings
-
2 Large Maris Piper Potatoes, peeled and cut into 3cm cubes 1x Sainsbury's Maris Piper Potatoes 2kg -
1 Red Chilli, thinly sliced 1x Sainsbury's Red Chillies 65g -
1 tbsp Mild Curry Powder 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
1 tsp Ground Tumeric 1x Sainsbury's Turmeric 48g -
1 inch Ginger, crushed 1x Sainsbury's Ginger 100g -
4 tbsp Dairy Free Coconut Yoghurt, to serve 1x The Coconut Collab Natural Coconut Yoghurt 350g -
4 tbsp Mango Chutney, to serve 1x Sainsbury's Sweet Mango Chutney 240g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 Onion, thinly sliced 1x Sainsbury's Onions Loose -
15g Mint, or coriander, finely chopped 1x Sainsbury's Fresh Packed Mint 30g -
200g Baby Spinach, washed 1x Sainsbury's Young Spinach 260g -
440g Cooked Brown Basmati Rice, pouch 2x Ben's Original Classic Wholegrain Microwave Rice 220g -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
1 Lemon, juiced 1x Sainsbury's Lemons