Cauliflower & cashew pilaf with chickpea curry

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1. 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 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
2. Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.

Making your own curry sauce

To make curry sauce, soften 1 sliced onion in oil with 1 tsp ground cumin, 2 tbsp curry powder and 1 tsp ground coriander. Stir in a 400g can chopped tomatoes and simmer for 10-15 mins until thick.

608 kcalories, protein 18g, carbohydrate 71g, fat 29 g, saturated fat 5g, fibre 8g, salt 1.65 g

Latest comments and suggestions

• mother*ship

  05 October 2009

  mother*ship rated and commented on this recipe

  

  Quite tasty all together but the pilaf is seriously bland so next time I'll try adding some cumin seed and turmeric to spice it up a bit.

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• corriesfood

  08 October 2009

  corriesfood rated and commented on this recipe

  

  I altered the pilaf recipe a little by dry roasting the cashew nuts first, and adding a mixture of finely chopped bird eye chillies, fresh ginger and freshly ground cardamom to the oil before frying the onions. This gave the pilaf a really nice zing! We really liked this version. I wasn't so impressed with the chickpea and curry sauce mixture though - this didn't seem very inventive...

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• anooshka

  09 October 2009

  anooshka commented on this recipe

  I tried this recipe few days ago. Instead of water, I used garlic and herbs stock to give more taste to couscous. It was delicious and my 2 years old daughter was crazy about it. Chickpea and curry mixture was tasty and went very well with couscous.

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• Belkey

  12 October 2009

  Belkey rated and commented on this recipe

  

  I halved the recipe as it was only for two of us, and found that my rice did need a little more water than 300ml. I also made the rice with veggie stock to up the flavour and only added the cauliflower part way through cooking as did not want it to turn to mush! I made the chickpea curry sauce as suggested and also added a clove of garlic and whole coriander & cumin seeds as well as the ground. We enjoyed it and I would do if again.

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• katet

  15 October 2009

  katet commented on this recipe

  I cant see how using a jar of "curry sauce" equals a recipe for curry.

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• Frantic Flapjack

  30 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  After the above comments about being too bland, I added a few crushed cardamoms and a tsp of garam masala to the rice mixture. I also cooked the cauliflower separately and stirred it into the rice at the end, so I could get the texture right. Had some paneer leftover so added cubes to the chickpea mix to liven it up a bit. Must agree with katet's comments though.

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Ingredients

• 2 tbsp vegetable oil
• 1 onion , chopped
• 100g cashews
• 200g basmati rice
• 400g cauliflower , cut into small florets
• 425g jar curry sauce (we used Loyd Grossman's Dopiaza)
• 400g can chickpeas , rinsed and drained
• handful coriander leaves, roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 tbsp vegetable oil
• 1 onion , chopped
• 100g cashews
• 200g basmati rice
• 400g cauliflower , cut into small florets
• 425g jar curry sauce (we used Loyd Grossman's Dopiaza)
• 400g can chickpeas , rinsed and drained
• handful coriander leaves, roughly chopped

608 kcalories, protein 18g, carbohydrate 71g, fat 29 g, saturated fat 5g, fibre 8g, salt 1.65 g

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