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Roast cauliflower & hazelnut pilaf

Indian cuisine caters for vegetarians well - this healthy basmati rice pot is flavoured with coriander, garam masala and ginger

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 563
  • Carbohydrates 65
  • Saturated Fat 3
  • Sugar 9
  • Protein 17
  • Fat 26
  • Fibre 8
  • Salt 0.6

Nutrition per serving

  • Calories 563
  • Carbohydrates 65
  • Saturated Fat 3
  • Sugar 9
  • Protein 17
  • Fat 26
  • Fibre 8
  • Salt 0.6

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

Method

  1. 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.

  2. 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.

  3. 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.

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