Directions:
- Heat the oil in a large pan, add the onion and fry until lightly coloured.
- Add the cashews and fry until golden.
- Stir in the rice until coated in the oil.
- Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
- Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
- Spoon the rice into 4 shallow bowls and spoon the curry on the side.
- Scatter over the coriander leaves and serve.
- E N J O Y!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1320.52 Kcal (5529 kJ) | ||
| Calories from fat | 4717.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 524.15g | 806% | |
|---|---|---|---|
| Cholesterol | 9.57mg | 3% | |
| Sodium | 4625.19mg | 193% | |
| Potassium | 639.06mg | 14% | |
| Total Carbs | 98.27g | 33% | |
| Sugars | 23.75g | 95% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 18.47g | 37% | |
| Vitamin C | 50.7mg | 85% | |
| Iron | 22.6mg | 126% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 316.6 Kcal (1326 kJ) | ||
| Calories from fat | 1131 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.67g | 806% | |
|---|---|---|---|
| Cholesterol | 2.29mg | 3% | |
| Sodium | 1108.9mg | 193% | |
| Potassium | 153.22mg | 14% | |
| Total Carbs | 23.56g | 33% | |
| Sugars | 5.69g | 95% | |
| Dietary Fiber | 1.69g | 28% | |
| Protein | 4.43g | 37% | |
| Vitamin C | 12.2mg | 85% | |
| Iron | 5.4mg | 126% | |
| Calcium | 19.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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