Name: Cauliflower & cashew pilaf with chickpea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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Cauliflower & cashew pilaf with chickpea curry

Cauliflower & cashew pilaf with chickpea curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.5 out of 5.9 ratingsRate

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Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper

Freezable

Vegetarian

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A star rating of 2.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal608
fat29g
saturates5g
carbs71g
sugars13g
fibre8g
protein18g
salt1.65g

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.

RECIPE TIPS

MAKING YOUR OWN CURRY SAUCE

To 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.

Recipe from Good Food magazine, October 2009

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A star rating of 3.5 out of 5.9 ratings

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