Cauliflower & chickpea pilaf Recipe

Cauliflower & chickpea pilaf


  • 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


  1. 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.
  2. 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.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Indian
Main Ing.: Vegetables
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