CAULIFLOWER & CASHEW PILAF W/CHICKPEA CURRY

Cauliflower & Cashew Pilaf W/Chickpea Curry image

Provided by Manami

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 onion, chopped
3 1/2 ounces cashews
7 ounces basmati rice
14 1/8 ounces cauliflower, cut into small florets
15 ounces curry sauce (the one used was Loyd Grossman's Dopiaza)
14 1/8 ounces chickpeas, rinsed, drained and paper towel dried
1/4 ounce coriander leaves, roughly chopped

Steps:

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 2-1/2 cups 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 minutes
Spoon the rice into 4 shallow bowls and spoon the curry on the side.
Scatter over the coriander leaves and serve.
E N J O Y!

Nutrition Facts : Calories 543.8, Fat 21, SaturatedFat 3.6, Sodium 493.5, Carbohydrate 77.6, Fiber 9.9, Sugar 5.3, Protein 15