Photo: Swathi Handique
Cauliflower & cashew pilaf with chickpea curry
8 ingredients
10 min + 20 min
Serves 4
openrecipes
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper
Estimated Nutrition (whole recipe, rough)
715
Calories
22g
Protein
29g
Fat
97g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp vegetable oil
- 1 onion , chopped
- 100g cashews
- 200g basmati rice
- 400g cauliflower , cut into small florets
- 425g jar curry sauce (we used Loyd Grossman's Dopiaza)
- 400g can chickpeas , rinsed and drained
- handful coriander leaves, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes