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Cauliflower & cashew pilaf with chickpea curry

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 608
  • Carbohydrates 71
  • Saturated Fat 5
  • Sugar 13
  • Protein 18
  • Fat 29
  • Fibre 8
  • Salt 1.65

Nutrition per serving

  • Calories 608
  • Carbohydrates 71
  • Saturated Fat 5
  • Sugar 13
  • Protein 18
  • Fat 29
  • Fibre 8
  • Salt 1.65

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

Tip

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.

Method

  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.

  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.

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