Cauliflower & Cashew Pilaf W/Chickpea Curry
Ready In: 30 mins
Serves: 4
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 1⁄2 ounces cashews
- 7 ounces basmati rice
- 14 1⁄8 ounces cauliflower, cut into small florets
- 15 ounces curry sauce (the one used was Loyd Grossman's Dopiaza)
- 14 1⁄8 ounces chickpeas, rinsed, drained and paper towel dried
- 1⁄4 ounce coriander leaves, roughly chopped
Directions
- Heat the oil in a large pan, add the onion and fry until lightly coloured.
- Add the cashews and fry until golden.
- Stir in the rice until coated in the oil.
- Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
- Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
- Spoon the rice into 4 shallow bowls and spoon the curry on the side.
- Scatter over the coriander leaves and serve.
- E N J O Y!
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