Cauliflower and Chickpea Pilaf

This is actually a double recipe, a cauliflower pilaf and a chickpea curry, but they are cooked in tandem and compliment each other very nicely. Cauliflower is fine as a vegetable, but it has a bland taste and rather coarse texture, so it is best mixed with something a bit more interesting – such as a spicy curry. How spicy it is, is up to you, of course.

Ingredients.

50g butter.

2 tblsp plain flour.

2 tsp mild curry powder [or to taste].

2 tsp crushed garlic.

Salt to taste.

1 ½ cups hot vegetable stock.

1 400g can chickpeas, drained.

1 cup basmati rice.

½ cup sultanas.

2 tblsp tomato paste.

Salt to taste.

2 cups water [or vegetable stock].

¼ cup olive oil.

1 onion, peeled and diced.

¼ cup cashews.

2 cups cauliflower florets.

1 spring onion, finely chopped.

2 tsp chopped coriander greens.

Method.

Melt the butter in the bottom of a small pan over a medium flame and stir in the flour, salt, curry powder and garlic. Cook, stirring continually, for 2-3 minutes, then, still stirring, slowly add the stock. Bring to the boil, reduce heat and simmer for 3-4 minutes until thickened, then add the chickpeas. Bring back to the boil and simmer for about 5 minutes then remove from the stove and pour the mixture into a bowl. Cover and allow to sit for a couple of hours.

Mix the rice, sultanas, tomato paste, salt and water [or stock] together in a bowl and leave for a couple of hours.

Place a sauté pan over a medium flame and heat the oil. Add the onion and stir fry until soft. Add the cashews and continue to stir fry until beginning to turn golden. Add the cauliflower, stir through until coated in hot oil and then add the rice. Stir well to ensure that everything is thoroughly mixed, bring to the boil, cover with a tight lid, reduce heat and to simmer for 20 minutes.

Remove from the heat and allow to sit, still covered, for a further 10 minutes. Meanwhile gently reheat the chickpea curry in a pot on the stove or in a microwave. Stir in the spring onion and coriander.

Fluff up the rice mixture and serve on plates, with the chickpeas on the side.

Serves: 2.

 

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