Keep a can of tomatoes on hand for this quick spicy pilau.
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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
Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
Stir in 1 tbsp chopped fresh mint, if you like, and garnish with 50g toasted flaked almonds.