Easy Indian chicken with coleslaw
Aromatic spices combined with the crisp crunch of homemade coleslaw make this a winning combination
Cauliflower & chickpea pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 2 large onionssliced
- 1 tbsp curry pasteof your choice
- 200g basmati rice
- 350g cauliflower florets
- 400g can chickpeasrinsed and drained
- 500ml vegetable stock
- 50g toasted flaked almonds
- handful chopped coriander
Nutrition: per serving
- kcal443
- fat14g
- saturates1g
- carbs68g
- sugars10g
- fibre8g
- protein16g
- salt0.82glow
Method
step 1
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.
step 2
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.
