- 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
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.
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 sauceTo 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.