Cauliflower and chickpea pilaf with poached egg
The best pilaf is the one that can be made in minutes, when the urge takes you. This one, using store cupboard ingredients, is ready in half an hour, and will make a satisfying meal for two. Basmati rice, cooked with spices and a can of chickpeas topped with a poached egg is great value too
- 75g basmati rice
- 2 onionsfinely sliced
- vegetable oil
- 150g cauliflowerbroken into small florets
- 1 tbsp curry paste
- 200g tin chickpeasdrained and rinsed
- 2 eggs
- a large handful corianderroughly chopped
Nutrition: per serving
- kcal402
- fat15.2g
- carbs50.4g
- fibre5.7g
- protein19.1g
- salt0.87g
Method
step 1
Cook the basmati rice following the packet instructions. Then soften the onion in 2 tsp oil for about 10 minutes, until golden. Remove from pan and tip in cauliflower along with a drizzle more oil and sauté for 1 minute. Add the curry paste and cook gently for 3 minutes more. Stir in 100ml water, turn down the heat and cover the pan with a lid. Cook until just tender, adding the soft onions half way through, stirring frequently. Remove lid and cook down until liquid has gone. Add chickpeas and heat till piping hot.
step 2
Meanwhile, poach the eggs until the whites are totally set and the yolks are still runny. Fork the cooked rice through the cauliflower mix, scattering with coriander. Serve, topping each portion with a poached egg.
