Courgettes are in full swing, and we think they deserve lots of attention (because they’re amazing). Make them front and centre in this delightful weekday dish. Click the button below to order all your ingredients as part of this week’s recipe bundle!

Courgette and Kale Pilaf

Serves: 4

INGREDIENTS

300g basmati rice
50g vegan butter
2 onions, finely sliced
2 tsp paprika
2 tsp cumin
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, finely chopped
1 courgette, sliced
2 tomatoes, diced
Juice of 1 lemon
2 tbsp tomato puree in 600ml water
250g kale

METHOD

Add the rice to a bowl, top with cold water and move the grains around until the water turns milky. Drain and repeat until the water is clear. Set the rice to one side.

Into a large saucepan with a lid, melt the butter and stir in the onions for 8 mins. Follow through with the spices, garlic and ginger. Cook for a further 3 mins. Next, pour in the courgette, tomatoes and lemon juice, cooking for a further 5 mins. Incorporate the basmati, mixing thoroughly to ensure the grains are coated. Finally, add the kale and season well.

Pour the stock into the pan, cover with a lid and reduce the heat to a simmer for 10 mins. Once 10 mins are up, remove the saucepan and leave the rice to cook in the steam for a further 10 mins.

Serve up and enjoy!

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