Cauliflower & chickpea pilaf
By Good Food
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
Nutrition per serving
- kcal 443
- fat 14g
- saturates 1g
- carbs 68g
- sugars 10g
- fibre 8g
- protein 16g
- salt 0.82g
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
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.
