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Cauliflower & chickpea pilaf

Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 443
  • Carbohydrates 68
  • Saturated Fat 1
  • Sugar 10
  • Protein 16
  • Fat 14
  • Fibre 8
  • Salt 0.82

Nutrition per serving

  • Calories 443
  • Carbohydrates 68
  • Saturated Fat 1
  • Sugar 10
  • Protein 16
  • Fat 14
  • Fibre 8
  • Salt 0.82

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

Method

  1. 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.

  2. 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.

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