Pea and cauliflower pilau

    30 min

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

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    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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