Cauliflower & Cashew Pilaf With Chickpea Curry
This flavorful and cozy meal combines aromatic basmati rice and tender cauliflower with a creamy curry sauce and protein-packed chickpeas. The warmly spiced cashews and fragrant coriander add a delightful crunch and freshness to this hearty dish. Enjoy the comforting flavors in every bite!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 608 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.65 milligram of sodium
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