Cauliflower & cashew pilaf with chickpea curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
