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Carrot pilaf recipe

Carrot pilaf recipe

3 ratings

This warmly spiced carrot pilaf has so much going for it. It's healthy for a start, yet comforting; suitable for veggies and vegans, but everyone will enjoy it; you cook it in one roasting tin – there's no need to cook the rice separately. Finally, it's vibrant, flavour-packed and affordable. Need we say more? See method

  • Serves 4
  • Takes 1 hr
  • 312 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 large red onion, cut into wedges
  • 3 large carrots (about 375g), scrubbed and cut into bite-sized pieces
  • 1 tbsp rapeseed oil
  • 2 tbsp garlic and ginger paste
  • 2 tbsp garam masala
  • 1 tsp cumin seeds
  • 2 x 250g packs microwave basmati rice
  • 30g pack fresh coriander, roughly chopped
  • ½ lime, juiced​
  • 25g toasted flaked almonds
  • 1 green finger chilli, deseeded and finely chopped
1 of your 5-a-day and low in salt

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 5%
  • Sugars

    10g 11%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 46.8g Protein 6.5g Fibre 6.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Separate the onion wedges into ‘petals’ and tip into a large roasting tin with the carrots. Mix the oil with the garlic paste and spices in a small bowl; season then toss through the veg to coat. Roast for 40-45 mins until tender and golden, stirring halfway through.
  2. Stir the rice and half the coriander through the veg. Fill one of the rice pouches a quarter full with water, add to the tin then cover with foil and return to the oven for 5 mins to heat through.
  3. Fluff the rice through with a fork, season to taste, then squeeze over the lime juice. Scatter over the almonds, chilli and remaining coriander to serve.

Tip: Swap the microwave rice for regular rice if you prefer: cook while the veg is roasting, then stir in as per the recipe.

See more Healthy rice recipes

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