This one-pot veggie rice dish is a riot of warming spices and punchy flavours. Roast carrots and parsnips with honey until sticky, then pile on top of pomegranate-flecked, coconutty spiced rice and finish with a fiery coriander chutney. This makes a lovely alternative festive plant-based main or side along with roast chicken.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
4
500 g
M&S Remarksable Value carrots, cut into batons
500 g
M&S Remarksable Value parsnips, cut into batons
1
M&S Remarksable Value orange
2 tsp
ground turmeric
2 tsp
M&S pure honey
or M&S maple syrup
3 tbsp
M&S korma paste
2
medium M&S Remarksable Value brown onions, thinly sliced
300 g
M&S Collection aged basmati rice
355 ml
coconut milk
1 tbsp
dried cranberries
1 tbsp
M&S shelled pistachios
For the coriander chutney
2
green finger chillies
2
limes, juiced
1 bunch
coriander
1 tsp
M&S Remarksable Value granulated white sugar
45 ml
coconut milk
To garnish
2 tbsp
pomegranate molasses
Nutrition per serving
Calories
770kcal
Fat
24.3 g
Saturates
20.2 g
Sugars
30.2 g
Salt
186.9 mg
