Indian recipe for 4 people, takes only 20 mins; recipe has sunflower oil, onion, curry paste, basmati rice, cauliflower florets, chickpea, vegetable stock, almond and coriander.
Cauliflower & chickpea pilaf
Course: Indian
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: handful chopped coriander
- Onion: 2 large onions, sliced
- Vegetable Stock: 500ml vegetable stock
- Chickpea: 400g can chickpeas, rinsed and drained
- Sunflower Oil: 1 tbsp sunflower oil
- Almond: 50g toasted flaked almonds
- Basmati Rice: 200g basmati rice
- Curry Paste: 1 tbsp curry paste of your choice
- Cauliflower Florets: 350g cauliflower florets
Directions
- Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
- Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.
