Vegetarian Sweet Potato Pilaw
  • 1 carrot
  • 1 kohlrabi
  • 1 sweet potato
  • 1thumb-sized knob of fresh ginger
  • 1teaspoon garam masala
  • 1teaspoon turmeric
  • 1teaspoon curry powder
  • 2cups vegetable stock
  • 1teaspoon spicy prepared mustard
  • 5tablespoons neutral oil
  • 1 1/2cups basmati rice
  • 1/3cup raisins
  • Salt and Pepperto taste
  1. Peel the carrot, kohlrabi, and sweet potato, and shred the carrot. Cut the kohlrabi and sweet potato into small cubes. Place the vegetables in a bowl and set aside. Peel and mince the ginger, and place it in a small bowl, separate from the vegetables.
  2. In a small bowl, combine the garam masala, turmeric, and curry powder. Set aside.
  3. In a medium bowl, combine the vegetable stock with the mustard.
  4. Pour the oil into a hot work or large frying pan and stir-fry the ginger for a few seconds. Add the vegetables and keep stirring and tossing them around for about two minutes.
  5. Turn the heat down to medium, add the mixed spices and the rice, and stir for two minutes.
  6. Pour in the stock and bring to a boil. Place a lid on the pan, turn the heat down to low, and simmer for about 15 minutes until the broth is absorbed. Remove from heat and stir to combine.
  7. Sprinkle the raisins on top, and leave to rest off the heat for 5 minutes with the lid on. Stir again and season with salt and pepper to taste. Serve immediately.
Recipe Notes

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