Cauliflower & cashew pilaf with chickpea curry

Cauliflower & cashew pilaf with chickpea curry

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(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcalories608
  • fat29g
  • saturates5g
  • carbs71g
  • sugars13g
  • fibre8g
  • protein18g
  • salt1.65g
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  • 2 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g cashews



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 200g basmati rice
  • 400g cauliflower, cut into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 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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  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.

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Comments (8)

siobhang's picture
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It was nice, but pretty plain. I would probably make my own curry from scratch next time and just serve the cauliflower and cashew pilaf alongside it. Alternatively, I found the next day that the pilaf was great warmed up with a glug of soy sauce and chilli oil.

tuscanlucia's picture

I added some cumin seeds to the onions and used stock instead of plain water to give it more taste. I also added red kidney beans to it at the stage when cauliflower is added, and left out the chickpeas of of the curry sauce. It worked well and was popular with (almost) all the family... there is no pleasing one of the children!

Frantic Flapjack's picture
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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.

crystalkate100's picture

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

eleanormayo's picture
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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.

cypruska's picture

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.

blacknyellow's picture
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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...

mother_ship's picture
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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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