How to make pumpkin pilaf with almonds and coconut yoghurt

This is a quick, easy recipe but the resulting dish is warm, comforting and packed full of vitamins and goodness

Pumpkin pilaf with almonds and coconut​ yoghurt

The wonderfully fragrant smell of onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf. Radishes are delightfully low in calories and being a low-GI food help to fill you up and provide you with slow-release energy. This is a great meal for all the family – though you may like to serve the youngest before scattering the chopped chilli on top!

Serves 4

Prep: 10 minutes
Cook: 20 minutes

4 tbsp olive oil
1 onion, chopped
3 cloves garlic, sliced
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black onion seeds
400g basmati rice
400g pumpkin, diced
800ml hot vegetable stock
Salt and pepper
100ml coconut yoghurt
100g radishes sliced
100g roasted almonds, crushed
Small bunch mint, roughly chopped
Small bunch coriander, roughly chopped
1 chilli, chopped

Heat the oil in a large saucepan with a tight-fitting lid; add the onion, garlic, cumin, fennel and black onion seeds; cook for 3 minutes, stirring every now and then until the onions are translucent.

Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time.

Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer.

Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.

Remove the lid and give a gentle stir. Top with a spoonful or two of coconut yoghurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

Recipe courtesy of loveradish.co.uk