Cauliflower & Chickpea Pilaf

makes 4 servings

1 tbsp sunflower oil

2 large onions, sliced

1 tbsp curry paste of your choice

200g basmati rice

350g cauliflower florets

400g can chickpeas, rinsed and drained

500ml vegetable stock

50g toasted flaked almonds

handful chopped coriander

Method:

• Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden.

• Stir in the curry paste and cook for 1 min.

• Add the rice, cauliflower and chickpeas, stirring to coat in the paste.

• Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed.

• Stir in the almonds and coriander, then serve.