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 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 G Jack'S Cauliflower Florets
• - Schwartz Coriander Leaf Jar
• 308G Roasted Sunflower Seeds, 308G
• 400G Epicure Organic Red Kidney Beans
• 250G Tilda Wild Rice
• 1 Kg Laila Basmati Rice
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 2-3 minutes.
3. 3. Stir in 200 g of wild 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 2 tablespoons of vegetable oil in a separate pan over medium heat. Add 300 g of kidney beans and stir for 5 minutes, ensuring they are heated through.
6. 6. Once the rice and cauliflower are cooked, fluff the rice with a fork. Spoon the pilaf into a serving dish.
7. 7. Serve the kidney beans alongside the pilaf. Garnish with a sprinkle of coriander leaves and serve immediately.