Spiced Cauliflower & Courgettes with Yellow Rice, Pistachios & Coriander

Yes I know, we’ve been totally off the radar but I promise we have good reason. As well as taking care of our homes, children & ourselves (when we remember). We’ve been extremely busy organising a kick a** fundraising event in aid of Syrian refugees which is happening next saturday ahhh! so yeah, safe to say we’ve been swamped and just havent had the time to upload! but I thought I’d share this recipe with you in the meantime.

So firstly it’s not my own, but one by ‘Hello Fresh™’ a company that specialises in providing recipes and the ingredients right to your door. Long story short they gave my mum a good deal and I thought to give it a try, see what the fuss was about and one of the three recipes really made me giddy enough to share it with you all! so here goes…

 What you’ll need

(Serves 2)

▪️½ Cauliflower 

▪️1 Courgette

▪️1 tsp Nigella seeds

▪️½ tsp of turmeric 

▪️1 onion (chopped) 

▪️1 garlic clove (chopped) 

▪️1tsp yellow mustard seed

▪️175g basmati rice

▪️350ml water

▪️1 vegetable stock pot

▪️1 bunch coriander (chopped) 

▪️2 vine tomatoes (chopped) 

▪️2 spring onion (chopped) 

▪️½ a lime 

▪️25g pistachios (shells removed)

▪️40g raisins 



-Preheat oven to 200c. Remove outer leaves of cauliflower and separate in to florets. Cut top and bottom off of courgette, cut in half lengthways, and again so you have 4 quarters. Chop each strip in to three.

-Put cauliflower and courgette in to a baking tray and sprinkle over the Nigella seeds and HALF the turmeric. Season with a pinch of salt and drizzle with some Olive oil. Mix well to ensure veggies are coated. Pop in to the oven to roast for 25mins (veggies should get crispy).

-Whilst the veggies are roasting, heat a saucepan of a little oil over medium heat. Add the onion and cook for 3mins then add your garlic, remaining turmeric and mustard seeds and cook for another 1min.

-Pour in the rice, giving it a good stir, making sure it’s coated well in the turmeric. Then pour in the water, add vegetable stock and bring to the boil. Reduce heat to medium-low and cover. Cook for 10mins and then remove from heat, leaving the lid on for another 10 mins for perfectly cooked rice!

-Time for the salsa; combine tomatoes and spring onion in a bowl with a pinch of salt and the coriander. Grate in the zest of the lime and squeeze in the juice and toss well.

-Once your rice is done stir in raisins and half the pistachios. Serve a generous portion along with the roasted veggies, the salsa and a sprinkling of pistachios.


Thank me later, or rather thank Hello fresh™


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s