Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Prep:10 mins
Serves 4
1 tbsp sunflower oil2 large onions, sliced1 tbsp curry paste of your choice200g basmati rice350g cauliflower florets400g can chickpeas, rinsed and drained500ml vegetable stock50g toasted flaked almondshandful chopped coriander
STEP 1Heat 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.STEP 2Pour 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.
