Cauliflower & cashew pilaf with chickpea curry

10-30 minutes 30-60 minutes 4 servings 800 kcal or less basmati rice cashew cashews cauliflower chick pea curry chick peas chickpea chickpeas coriander curry recipes curry sauce dinner party recipes easy recipes mains onion onions pilaff pilau rice quick spicy recipes vegetable oil vegetarian recipes

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Source

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

Method

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.

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.