vegetable pilaf

Serves: 4

Ingredients:
400g carrots, halved or quartered if large
250g (2 small) sweet potatoes, sliced into rounds
2 red onions, cut into wedges
1 tablespoon cumin seeds
1 tablespoon ground coriander
2 teaspoons mixed spice
3 tablespoons olive oil
75g cashew nuts, chopped
350ml vegetable stock
150g easy-cook long grain and wild rice
2 garlic cloves, crushed
1 broccoli, grated
handful coriander, leaves picked
100g low fat yogurt, to serve

Method:
preheat the oven to 180°c. spread the carrots, sweet potatoes and onions out on a large baking tray. mix together the dried spices and sprinkle half over the veg. drizzle with half the oil, season and toss together.
roast for 20 mins, then remove the tray and mix in the cashew nuts. return to the oven for a final 10 mins.
meanwhile, heat the remaining oil in a large saucepan over a medium heat. add the rice, garlic and remaining spice mixture and cook for 2-3 mins. add the stock and bring to the boil. cover with a lid, reduce the heat to low and cook for 10 mins or until almost tender.
stir in the grated broccoli, cover again and cook for another 2-3 mins or until the broccoli is just tender. remove from the heat and set aside for 5 mins to steam.
to serve, put the roast vegetables and rice in a large serving bowl. season and toss to combine. scatter with coriander and serve with the yogurt on the side.