Roast cauliflower & hazelnut pilaf

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less a week of healthy easy dinners basmati fibre good for you iron mains over an hour rice pot simple slow cooked rice vitamin c

N/A

Source

Ingredients

2 tbsp olive 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 hazelnut , chopped

150ml pot natural yogurt , to serve

Method

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.

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.

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.