Cauliflower & Chickpea Pilaf
This flavorful cauliflower and chickpea curry is a comforting and aromatic dish that brings together tender cauliflower, hearty chickpeas, and fragrant spices. The curry paste infuses the dish with a beautiful depth of flavor, while the toasted flaked almonds add a delightful crunch. This dish is easy to prepare and perfect for a cozy dinner at home.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 443 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.82 milligram of sodium
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