How To Make Cauliflower & Cashew Pilaf with Chickpea Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cauliflower, cut into florets
- 1 cup basmati rice
- 1/2 cup cashews
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
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In a pot, cook basmati rice according to package instructions and set aside.
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In a large skillet, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant.
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Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.
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Add cauliflower florets and cashews to the skillet. Cook for 5-7 minutes or until cauliflower is slightly tender.
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Stir in turmeric powder, garam masala, and red chili powder. Mix well to coat the cauliflower and cashews with the spices.
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Add drained chickpeas and vegetable broth. Cover the skillet and simmer for 10-15 minutes or until cauliflower is fully cooked.
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Fluff the cooked basmati rice with a fork and add it to the skillet. Mix gently to combine the rice with the cauliflower and chickpea mixture.
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Cook for an additional 2-3 minutes until everything is heated through. Season with salt to taste.
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Serve the cauliflower and cashew pilaf with the chickpea curry. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 480mg
- Total Carbohydrates : 42g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 10g
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