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Tomato, chickpea and vegetable pilaf
Tomato, chickpea and vegetable pilaf
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Vibrant veggies and hearty pulses shine in this nutritious one-pan dish.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 medium brown onion, chopped
  • 28.00 gm korma curry paste
  • 250.00 gm basmati rice, rinsed
  • 510.00 gm vegetable liquid stock
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250g cauliflower, cut into florets
  • 400g can chickpeas, drained, rinsed
  • 50g baby spinach
  • 20.00 ml finely chopped fresh coriander leaves
Instructions:
  • In a large, heavy-based saucepan over medium heat, heat oil until shimmering. Add onion and cook for 4 to 5 minutes, stirring occasionally, until tender. Stir in curry paste and cook for 1 minute until fragrant.
  • Combine rice, stock, tomato, and cauliflower in a pot. Increase heat to high and bring to a boil. Reduce heat to low and simmer covered for 15 to 17 minutes until rice is tender and liquid is absorbed.
  • Combine chickpeas, spinach, and coriander in the pan. Season with pepper. Mix well and cover. Let rest for 5 minutes. Serve and enjoy.

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