Cauliflower & chickpea pilaf
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
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
-
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.
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