Tomato, Chickpea and Vegetable Pilaf
Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring occasionally, for 4 to 5 minutes or until onion is tender. Add curry paste. Cook, stirring, for 1 minute or unt…
- Cook35 min
- Total35 min
- Serves4
- LevelIntermediate
Ingredients
- 1 tbsp. vegetable oil
- 1 medium brown onion, chopped
- 1 tbsp. korma curry paste
- 1 1/4 cups basmati rice, rinsed
- 2 cups Massel vegetable liquid stock
- 400g can diced tomatoes
- 250g cauliflower, cut into florets
- 400g can chickpeas, drained, rinsed
- 50g baby spinach
- 1 tbsp. finely chopped fresh coriander leaves
Method
- Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring occasionally, for 4 to 5 minutes or until onion is tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Add rice, stock, tomato and cauliflower. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 17 minutes or until rice is tender and liquid has absorbed.
- Add chickpeas, spinach and coriander. Season with pepper. Stir to combine. Stand, covered, for 5 minutes. Serve.
