Inspired by ABC Everyday, this veggie pulao recipe is just what your Diwali meal needs.
With the perfect mix of fresh and frozen veg, it’s a great way to use your HeroGo groceries while making the most of the staples you already have at home.
That’s what makes this meal so quick to make too!
With just a few simple steps, plus 45 minutes of your time, you’ll have created one seriously delicious dish.
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4 people
6 shallots, peeled & quartered
1/2 cauliflower, cut into florets
3 carrots, peeled
4 tbsp olive oil
270g basmati rice
4 cloves of garlic, minced
1 1/2 tsp curry powder
1/2 tsp brown sugar
2 tsp salt
500ml veg stock
140g frozen peas
140g frozen corn
Pepper, to taste
Prepare the veg.
Once you’ve peeled the carrots, use the peeler to create carrot ribbons. Put these aside with the quartered shallots and cauliflower florets.
Put a large pan on a medium heat for 2 or 3 minutes.
Once warm, add 2 tablespoons of oil with the shallots and cauliflower florets. Sauté for 5 minutes until the veg starts to brown and the cauliflower begins to caramelise.
Remove the cauliflower and put it to one side.
Add the rice to the pan along with the other 2 tablespoons of oil, the garlic, curry powder, sugar and salt. Stir well until the rice becomes a little glossy.
Add the stock, 250ml of water, the cauliflower florets and carrot ribbons. Bring to the boil then lower the heat. Put the lid on and leave for 15 minutes.
After the 15 minutes are up, add the peas and corn on top and cook for another 5 minutes.
After those 5 minutes, season and stir everything well. Taste and adjust the seasoning if you need to.
Take the pan off the heat, put the lid back on and leave it for another 10 minutes.
Garnish with fresh coriander then serve with slices of lemon.