- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 large onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- handful chopped coriander
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.
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.