Roast Cauliflower & Hazelnut Pilaf
This fragrant and flavorful curry rice dish combines the warmth of garam masala and curry powder with tender roasted cauliflower, topped with crunchy hazelnuts and a dollop of creamy natural yogurt. A delicious and satisfying meal that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 1 onion , chopped
- 2 garlic cloves , crushed
- 5cm piece ginger , grated
- 2 tbsp garam masala
- 300g brown basmati rice
- 700ml hot vegetable stock
- 3 curry leaves
- 250g cauliflower , broken into florets
- 2 tbsp medium curry powder
- handful coriander , chopped
- 100g toasted hazelnuts , chopped
- 150ml pot natural yogurt , to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
- Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
- Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 563 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 3.8 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.6 milligram of sodium
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