Cauliflower & cashew pilaf with chickpea curry

• vegetable oil↗2 tbsp tbsp
• onion↗1

  chopped

• cashews↗100g g
• basmati rice↗200g g
• cauliflower↗400g g

  cut into small florets

• jar curry sauce↗425g g

  (we used Loyd Grossman's Dopiaza)

• can chickpeas↗400g g

  rinsed and drained

• handful coriander

  leaves, roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.