Cauliflower & chickpea pilaf

• sunflower oil↗1 tbsp tbsp
• large onions↗2

  sliced

• curry paste↗1 tbsp tbsp

  of your choice

• basmati rice↗200g g
• cauliflower florets↗350g g
• can chickpeas↗400g g

  rinsed and drained

• vegetable stock↗500ml ml
• toasted flaked almonds↗50g g
• coriander

  handful chopped

Step-by-step instructions

1. 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. 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.