• 4servings
  • 20minutes
  • 443calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, E
MineralsCopper, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 2 large onions , sliced

  3. 1 tbsp curry paste of your choice

  4. 200g basmati rice

  5. 350g cauliflower florets

  6. 400g can chickpeas , rinsed and drained

  7. 500ml vegetable stock

  8. 50g toasted flaked almonds

  9. handful chopped coriander

Instructions Jump to Ingredients ↑

  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.


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