Ingredients
- 550 grams cauliflower (trimmed and cut into small florets)
- 1 tablespoon mild curry powder
- 1/4 cup olive oil
- 450 grams dry basmati rice (1 packet family size microwave basmati rice specified)
- 1 red onion, small and finely chopped
- 400 grams garbanzo beans (chickpeas, canned drained and rinsed)
- 1 cup peas (1 cup peas, corn and carrot specified frozen)
- 1/4 cup currants
- Salt, to taste
- Pepper, to taste
- Mint leaves, fresh to garnish
- FOR MINTY YOGHURT
- 1 cup Greek yoghurt
- 1/4 cup peppermint leaves (fresh and finely chopped)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.