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    Cauliflower and Almond Pilau With Yogurt And Coriander

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    Cauliflower and Almond Pilau With Yogurt And Coriander

    Cauliflower is combined with aromatic spices and roasted almonds in this hot Madras pilau rice,served with cooling yogurt and coriander.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 1 red onion, finely chopped
    • 400 g basmati rice
    • 1 tbsp Veeraswamy Hot Madras Curry Paste
    • 1 Kallo Organic Vegetable Stock Cube
    • 1 cauliflower, cut into small florets
    • 50g Waitrose Wholesome Roasted Marcona Almonds
    • 20g pack fresh coriander, roughly chopped (reserve a few leaves to garnish)
    • 4 tbsp natural yogurt, to serve


    1. Heat the oil in a large pan and cook the onion for 2-3 minutes until softened. Add the rice and curry paste, and stir until the grains are coated.
    2. Pour in 750ml boiling water, crumble in the stock cube and add the cauliflower florets. Bring to the boil, reduce the heat then cover and simmer gently for 13-15 minutes until the rice is tender and the liquid has been absorbed.
    3. Stir in the almonds and coriander, and season to taste. Divide between 4 serving plates and garnish with a few fresh coriander leaves. Serve with a dollop of yogurt and a side dish of poppadoms.

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    Cook's tips

    Add a can of chickpeas or swap the cauliflower for one peeled, cubed and deseeded butternut squash.

    Drinks recommendation

    The soft notes of toffee, vanilla and citrus peel in Innis & Gunn Oak Aged Beer (330ml) make it excellent for serving with spicy dishes such as this.


    Average user rating

    4 stars