Curried Chickpea Pilaf with Cauliflower, Mint Chutney, and Toasted Cashews
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $11.50
- Nutrition
- 420 cal · 15g protein
- quick
- budget
- meatless
🍳 1 pan · Picky-eater safe bet: plain rice · kept by 1 family
Curried Chickpea Pilaf with Cauliflower, Mint Chutney, and Toasted Cashews is a Indian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $12 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ cups basmati rice
- 2 cans low-sodium canned chickpeas (15 oz each)
- 1 lb cauliflower florets
- ¾ cup roasted cashews
- ½ cup fresh mint
- 1 count jalapeño pepper
- 2 tsp curry powder
- 2 tbsp coconut oil
- 2 cloves garlic
- 1 count lime
- 1/4 tsp salt
Steps
- Bring 3 cups water to a boil, add basmati rice, reduce heat, cover, and simmer for 15 minutes until tender.
- Meanwhile, heat coconut oil in a large skillet over medium-high heat, add minced garlic and curry powder, cook for 30 seconds, then add cauliflower florets and rinsed, drained chickpeas, and sauté for 10 minutes until cauliflower is tender.
- Blend fresh mint, minced jalapeño, juice from lime, 2 tablespoons water, and the salt to make a paste chutney.
- Divide rice among four bowls, top with curried chickpea-cauliflower mixture, drizzle mint chutney over top, and garnish with cashews.
- Picky eater tip: serve plain rice and chickpeas, with the chutney and cashews on the side.
- Make ahead: cook the rice and make the chutney up to 1 day ahead, store separately in the fridge, and reheat the rice before serving.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 15 g
- Carbohydrates
- 52 g
- Fiber
- 11 g
- Sugar
- 6 g
- Fat
- 18 g
- Saturated fat
- 2 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: ALLAN LAINEZ / Unsplash