Roast cauliflower & hazelnut pilaf
This simple basmati rice pot is flavoured with coriander, garam masala and ginger.
VEGAN
1 OF 5 A DAY
FIBRE
SERVES 4 (2 for dinner, 2 for lunch) PREP 10 mins plus resting
COOK 50 mins EASY V
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
5cm piece of ginger, peeled
and grated
2 tbsp garam masala
300g brown basmati rice 700ml hot vegan bouillon
3 curry leaves
250g cauli lower, broken into lorets 2 tbsp medium curry powder handful of coriander, chopped
100g hazelnuts, toasted
and chopped
150ml vegan natural yogurt, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Heat half the oil in a large pan, and fry the onion for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and stir-fry for a few more minutes. Add the bouillon and curry leaves, season, bring to the boil, then reduce the heat to low. Cover and simmer for 40 mins.
2 Toss the cauliflower in the curry powder and remaining oil, season and transfer to a baking sheet. Roast in the oven for 40 mins until tender. 3 Remove the rice mix from the heat and leave to rest for 5 mins. Gently fold in the roasted cauliflower, coriander and toasted hazelnuts. Serve half the pilaf with half the yogurt, then leave the rest to cool and chill for the next day.
GOOD TO KNOW vegan • healthy • ibre • 1 of 5-a-day PER SERVING 563 kcals • fat 26g • saturates 3.8g • carbs 65g • sugars 9g • ibre 8g • protein 17g • salt 0.6g