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Curried cauliflower pilaf

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Ingredients

Adjust Servings:

	4 tbsp madras curry paste
	1/4 purple cauliflower, broken into small florets
	1/4 cauliflower, broken into small florets
	1/2 x 400g tin of chickpeas, drained
	1 x 250g pouch wholegrain cooked rice
	60g frozen peas
	1 small carrot, peeled and grated
	2 spring onions, trimmed and finely chopped
	2 tbsp flaked almonds
	1/4 tsp ground turmeric
	20g raisins
	TO SERVE
	Small handful of fresh coriander, leaves only, finely chopped
	Mango chutney

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Curried cauliflower pilaf

Name: Curried cauliflower pilaf
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: madras curry paste: 4 tbsp; purple cauliflower, broken into small florets: 1/4; cauliflower, broken into small florets: 1/4; chickpeas, drained: 1/2 x 400g tin of; wholegrain cooked rice: 1 x 250g pouch; frozen peas: 60g; small carrot, peeled and grated: 1; spring onions, trimmed and finely chopped: 2; flaked almonds: 2 tbsp; ground turmeric: 1/4 tsp; raisins : 20g; Small handful of fresh coriander, leaves only, finely chopped; Mango chutney

When it comes to ease and convenience, a traybake is hard to beat. This vegan-friendly, Indian-style pilaf uses shop-bought curry paste, pre-cooked rice and plenty of store-cupboard ingredients for an easy weeknight supper.

Features:

Cuisine:

Indian

35 Mins
Serves 2
Easy

Ingredients

4 tbsp madras curry paste
1/4 purple cauliflower, broken into small florets
1/4 cauliflower, broken into small florets
1/2 x 400g tin of chickpeas, drained
1 x 250g pouch wholegrain cooked rice
60g frozen peas
1 small carrot, peeled and grated
2 spring onions, trimmed and finely chopped
2 tbsp flaked almonds
1/4 tsp ground turmeric
20g raisins
TO SERVE
Small handful of fresh coriander, leaves only, finely chopped
Mango chutney

Directions

Mix the curry paste with enough water to loosen and use half to coat the cauliflower and chickpeas. Spread out on a baking tray, season, and roast in a preheated oven at 200C for 20 minutes.
Meanwhile, add the rice to a bowl and combine with the remaining curry paste. Stir in the peas, carrot, spring onions, flaked almonds, turmeric and raisins and mix well.
Spoon the rice into the baking tray with the cauliflower and return to the oven for 10-15 minutes until the rice is piping hot.
Top with a scattering of coriander and serve with mango chutney on the side.