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
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 443
-
fat 14g
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saturates 1g
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carbs 68g
-
sugars 10g
-
fibre 8g
-
protein 16g
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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.