This pilaf is perfect served with any curry you like. Make a chicken version for meateaters and a chickpea one for vegetarians.
SERVES 4 – 30 minutes
– 2 tbsp vegetable oil.
– 1 onion, chopped.
– 100g/4oz cashew nuts.
– 200g/8oz basmati rice.
– 400g/14oz cauliflower, cut into small florets.
– 425g jar curry sauce (try dopiaza).
– 400g can chickpeas, drained and rinsed.
– handful coriander leaves, roughly chopped, to garnish.
Step 1:Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry untilgolden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml/1 pint water, season, then bring to the boil. Cover, then gently cook for 12–15 minutes until the rice and caul flower are tender.
Step 2:Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes. Spoon the rice into four shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
Note : PER SERVING 608 kcals, protein 18g, carbs 71g, fat 29g, sat fat 5g, fibre 8g, sugar 13g, salt 1.65g