CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY

Cauliflower & cashew pilaf with chickpea curry image

Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper

Provided by Good Food team

Time 30m

Number Of Ingredients 8

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

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 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.

Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.65 milligram of sodium