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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
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
- 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.
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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2401.616kJ 574.0kcal |
|---|---|
| Fat | 13.9g |
| Saturated Fat | 1.9g |
| Sugars | 8.9g |
| Salt | 1.1g |
This recipe was first published in August 2007.
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