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Cauliflower & chickpea pilaf

Cauliflower & chickpea pilaf

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A star rating of 4.3 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal443
fat14g
saturates1g
carbs68g
sugars10g
fibre8g
protein16g
low insalt0.82g
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Ingredients

  • 1 tbsp sunflower oil
  • 2 large onions , sliced
  • 1 tbsp curry paste of your choice
  • 200g basmati rice
  • 350g cauliflower florets
  • 400g can chickpeas , rinsed and drained
  • 500ml vegetable stock
  • 50g toasted flaked almonds
  • handful chopped coriander

Method

  • STEP 1

    Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.

  • STEP 2

    Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.3 out of 5.18 ratings
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