Quick Cauliflower & Chickpea Pilaf

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (371.3 g)
  • Calories 270.3
  • Total Fat - 14.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 2.1 mg
  • Sodium - 67.7 mg
  • Total Carbohydrate - 27.3 g
  • Dietary Fiber - 8.8 g
  • Sugars - 11 g
  • Protein - 11.7 g
  • Calcium - 147.4 mg
  • Iron - 3 mg
  • Vitamin C - 99.1 mg
  • Thiamin - 0.3 mg

Step 1

Place cauliflower in a large bowl and add combined curry power and 2 tablespoon of the oil and toss well to coat.

Step 2

Transfer to an oven tray lined with baking paper and cook in a very hot oven (220C) for about 15 minutes or until tender.

Step 3

Meanwhile, heat rice according to packet directions.

Step 4

Heat remaining oil in a large, deep frying pan, over a medium heat and add onion and cook, stirring occasionally until soft and then add rice, chickpeas, frozen vegetables and cauliflower and cook stirring occasionally, for about 2 to 3 minutes, or until vegetables are tender and then stir in currants and season with salt and pepper.

Step 5

To make minty yoghurt, combine yoghurt and mint in a small bowl and mix well and serve pilaf with minty yoghurt and garnish with mint.

Step 6

TIP - try dried cranberries instead of currants.

Tips & Variations


No special items needed.

Tags : Dinner

Related