Curried Spring Vegetable Pilaf

Heat the sunflower oil in a large, flameproof casserole dish over medium heat. Once the oil is shimmering, add the finely chopped onion and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onion is golden around the edges.

Add the garlic and cubed courgette to the dish. Continue cooking for another 7-8 minutes until the vegetables are tender and starting to turn golden brown.

Stir in the turmeric, cumin seeds, bashed cardamom pods, and curry powder. Cook for 2 minutes to toast the spices and release their fragrance. Thoroughly rinse the jasmine rice under cold water until the water runs clear, then add it to the dish along with the frozen peas. Stir well to ensure every grain of rice is coated in the spice mixture.

Pour in 260ml of water and season generously with salt and pepper. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover with a tight-fitting lid and cook for 20 minutes.

Place the spinach on top of the rice (there is no need to stir it in yet). Replace the lid and cook for a final 10 minutes. Once done, stir to incorporate the wilted spinach and fluff up the rice with a fork. Divide into bowls and serve with a dollop of vegan yogurt if desired.