Pea and cauliflower pilau

Pea and cauliflower pilau


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About this recipe: Keep a can of tomatoes on hand for this quick spicy pilau.

Jan Cutler

Serves: 4 

  • 2 tbsp ghee or sunflower oil
  • 2 finely chopped shallots
  • 1 crushed garlic clove
  • 200g small cauliflower florets
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • large pinch of crushed chilli flakes
  • 300g rinsed and drained basmati rice
  • 400g can chopped tomatoes
  • 500ml boiling vegetable stock
  • 150g frozen peas
  • 1 tbsp chopped fresh mint
  • 50g toasted flaked almonds

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat 2 tbsp ghee or sunflower oil in a large heavy-based pan and add 2 finely chopped shallots. Cook for 2 minutes or until beginning to soften.
  2. Stir in 1 crushed garlic clove and 200g small cauliflower florets. Stir over a high heat for 2-3 minutes or until starting to colour.
  3. Add 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, a large pinch of crushed chilli flakes and 300g rinsed and drained basmati rice. Stir over a medium heat for 1 minute, then add a 400g can chopped tomatoes, 500ml boiling vegetable stock, made with a stock cube, 150g frozen peas and seasoning. Bring to the boil, then lower the heat. Cover and simmer gently for 12-14 minutes or until the rice is tender and the liquid has been absorbed.
  4. Stir in 1 tbsp chopped fresh mint, if you like, and garnish with 50g toasted flaked almonds.

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