Cauliflower & cashew pilaf with chickpea curry

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Cauliflower & cashew pilaf with chickpea curry

Cauliflower & cashew pilaf with chickpea curry
Cauliflower & cashew pilaf with chickpea curry

This pilaf is perfect served with any curry you like. Make a chicken version for meateaters and a chickpea one for vegetarians.

Ingredients

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.

Instructions

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

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