Gluten-Free Cauliflower Cashew Pilaf With Chickpea Curry Recipe

About this recipe

A wholesome and satisfying gluten-free dinner featuring fragrant basmati rice, tender cauliflower, crunchy cashews, and a flavorful chickpea curry. Perfect for solution seekers looking for a quick and nutritious vegetarian meal.

Ingredients

• 1 Bunch Nectr Desi Coriander Leaves (Chemical Free)
• 100 g Sambar Onion Peeled
• 200 g Cauliflower Florets
• 200 g Livyor Raw Sunflower Seeds
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 finely chopped onion and fry until lightly golden, about 5 minutes.
2. 2. Add 50 g of sunflower seeds to the pan and fry until golden and fragrant, about 3-4 minutes.
3. 3. Stir in 200 g of basmati rice, ensuring it is well coated in the oil and toasted slightly, about 1-2 minutes.
4. 4. Add 300 g of cauliflower florets and 2 1/2 cups of water to the pan. Season with salt to taste, bring to a boil, then reduce the heat to low. Cover and cook for 12-15 minutes, or until the rice and cauliflower are tender.
5. 5. While the rice cooks, heat 300 ml of gluten-free curry sauce in a separate pan over medium heat. Add 300 g of cooked chickpeas and simmer for 5 minutes, stirring occasionally.
6. 6. Once the rice and cauliflower are cooked, fluff the rice with a fork. Spoon the pilaf onto plates.
7. 7. Serve the chickpea curry alongside the pilaf. Garnish with 15 g of fresh coriander leaves and serve immediately.