Cauliflower & Cashew Pilaf W/Chickpea Curry

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 12 ounces cashews
• 7 ounces basmati rice
• 14 18 ounces cauliflower, cut into small florets
• 15 ounces curry sauce (the one used was Loyd Grossman's Dopiaza)
• 14 18 ounces chickpeas, rinsed, drained and paper towel dried
• 14 ounce coriander leaves, roughly chopped

1. Heat the oil in a large pan, add the onion and fry until lightly coloured.
2. Add the cashews and fry until golden.
3. Stir in the rice until coated in the oil.
4. Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
5. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
6. .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
7. Spoon the rice into 4 shallow bowls and spoon the curry on the side.
8. Scatter over the coriander leaves and serve.
9. E N J O Y!

vegetable oil, onion, cashews, basmati rice, cauliflower, curry sauce, chickpeas, coriander

Taken from www.food.com/recipe/cauliflower-cashew-pilaf-w-chickpea-curry-412038 (may not work)