Curry with chickpeas, cauliflower and cashew

Instructions

1. Clean the cauliflower and tear it into large florets.
2. Finely chop the onions and garlic and stew them in a deep pan in heated oil. Put all the spices (without the sugar) and stew for 30 seconds to release their aromas.
3. Add 100 ml. of the stock and stir with a wooden spoon. Add the cauliflower. Stir and add the tomatoes and sugar.
4. Add the remaining stock. Cover with a lid and let it cook for 20 minutes. Add the chickpeas, cook for 10 minutes and remove from the heat. Add the cashew. Set aside.
5. Rice: Cook the rice in a ratio of 1:2 (1 cap rice; 2 caps water). Bring the water to boil and pour over the rice. Cook for 5 minutes over low heat, the lid is put on. Turn off the heat and leave it pan over the stove for 20 minutes. Add the salt and butter. Stir and serve in 4 plates. Divide the curry among plates, sprinkle fresh parsley and enjoy the grate intense taste of autumn.
6. Bon app!

• Servings : 4
• Ready in : 45 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Vegetables and site dishes
• Ingredient : Basmati rice, Butter, Can tomatoes, Cardamon, Cauliflower, Chickpeas, Cinnamon, Coriander, Cumin, Curcuma, Dill, Dried hot chilis, Garlic, Ginger ground, Ground black pepper, Onion, Parsley, Red pepper, Red pepper flakes, Salt, Sugar, Sunflower oil, Vegetable broth