Cauliflower and egg pilau
An easy one-pot Indian curry dish using basmati and wild rice. Make sure you've got plenty of fresh coriander.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
1tbsp vegetable oil
1 red onion, peeled and finely sliced
250g (8oz) basmati and wild rice mix
1tbsp Balti or Korma curry paste
1 vegetable stock cube
1 cauliflower, cut into small florets, with some of the smaller leaves
100g (3½oz) green beans, chopped
A handful of roasted Marcona almonds
Salt and freshly ground black pepper
2 hard-boiled eggs, peeled and quartered
Generous handful of fresh coriander, roughly chopped
About 15g (½oz) butter, melted
1. Put the oil and onion in a large pan and cook for a few minutes until softened. Add the rice and curry paste and stir well.
2. Pour in 600ml (1 pint) boiling water, crumble in the stock cube and add the cauliflower florets. Bring to the boil, cover and simmer gently for 10 mins.
3. Next, add the green beans and the leaves from the cauliflower and cook, half-covered, for another 10 mins or until the rice is tender and the liquid just absorbed.
4. Add the almonds, season to taste, then arrange hard-boiled eggs on top.
5. Add the coriander leaves to the melted butter and spoon the hot herb butter over the rice. Serve with plain yogurt and poppadoms.
Per serving: 500 calories; 20g fat. This dish isn't suitable for freezing.
Feature: Sue McMahon.
More recipes:
Aubergine and cashew curry
Turkey, lemon and coconut curry
Bengal fish curry
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