Spiced Vegetable Piaf Recipe


There are thousands of Indian curry recipes available to anyone looking to try something different, but if you are looking for something that is really going to send your taste buds over the edge then the spiced vegetable pilaf could be the curry you are looking for. The spiced vegetable pilaf is rich in protein thanks to the many vegetables that go with it and along with the spicy taste it provides, means you get something that not only tastes delicious but also gives you something to think about. The great thing about this particular Indian dish is that it is very easy to make, and with a bit of imagination it can be a dish that is made to the cook’s needs.

If you would like to know how to make this great Indian curry, have a look at the following ingredients needed to cook it:

  • 200g baby spinach
  • 1 cinnamon stick
  • 3 red onions that are cut into wedge shapes.
  • 4 cardamom pods
  • 2 tablespoons of olive oil
  • 6 carrots that are cut into lengths. You will need about 6 or so wedges.
  • 200g brown basmati rice that is rinsed well.
  • 400g brown lentils that are rinsed and drained.
  • Flaked almonds
  • 2 tablespoons of cumin seeds
  • 400ml of vegetable stock

This Indian curry is well-known thanks to it being very easy to make. Look at the following steps to take to add this curry dish to your household menu:

  1. Firstly, cook your carrots in boiling water for a few minutes whilst the over is preheated to 200C. Your red onions can also be placed in with the carrots for the last minute or so of boiling. Once the carrots and red onions are nicely cooked, drain them, and then put them in a roasting tin and add 4 tablespoons of oil. You can start mixing this lot up with a bit of the cumin and seasoning – roast for 30 minutes. Whilst that lot is roasting, it’s time to start cooking your chosen rice.
  2. Get yourself a large pan out, add 2 tablespoons of oil and heat it up, then add the cinnamon and cardamom for half a minute or so. Your rice should be ready and drained at this point and you can go ahead and add it to the pan for 1 minute. This will toast it up nicely, before adding your stock and 100ml of water. You will be able to let this simmer for around 30 minutes once covered which will give it the great taste once cooked. When the water is absorbed and the rice is tender, you can remove the cinnamon and cardamom.
  3. At this stage of cooking you will be able to pour in your lentils and mix around a bit and adding a little spinach here and there. This is more or less done now and all you will have to do here is put the lid back on and cook over a low heat, stirring once whilst the lentils to their job and the spinach has wilted. Once the above is done, simply stir around again using a fork and tip the cumin roasted veg on top – optionally you can also sprinkle some almonds if you wish.

This Indian dish is one of the most popular and it doesn’t need to be complex to be nice. The great thing about this particular Indian dish is that you can change things around as much as you want and try a few different vegetables to suit your own tastes – the possibilities are endless with this dish. As you can see from above, this dish isn’t hard to cook at all and whilst it might take a few tries to get it to how you want it, it’s very worth doing because it will certainly give those taste buds a kick every time you eat it. This Indian curry is a firm family favourite and you will find a lot of families enjoy making this dish because you can simply cook a load of vegetables and rice and it will feed the biggest of families with ease – it’s very simple and it isn’t going to take hours to prepare.

Photo by Steven Depolo