August 27, 2017


Cauliflower florets - 350 gms
Chickpeas - 400 gms can (rinsed and drained)
Basmati rice - 200 gms
Large onions - 2 (sliced)
Vegetable stock - 500 ml
Toasted flaked almonds - 50 gms
Handful of chopped coriander
Curry paste - 1 tbsp
Oil- 1 tbsp


  • Heat the oil in a large non stick pan and add the onions. Cook over a medium heat for 5 minutes, until starting to turn golden.
  • Stir in the curry paste and cook for one minute.
  • Add the rice, cauliflower and chickpeas, stirring to coat.
  • Pour in the stock and stir.
  • Cover and simmer for 10-15 minutes, until the rice is cooked and the liquid has been absorbed.
  • Stir in the almonds and coriander, then serve.

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