Curry with cauliflower, basmati rice and pineapple-almond salsa

Name: curry with cauliflower, basmati rice and pineapple-almond salsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 800 g baking flour; 1,5 el hot curry powder; 400 ml coconut milk; 400 g canned chickpeas; 1 vegetable stock tablet vegetarian; 250 ml water; 250 g fresh pineapple pieces; 15 g fresh coriander; 80 g oven roasted almonds

Rice dish with cauliflower, curry powder, coconut milk, chickpeas, pineapple, coriander and almonds.

Ingredients

Directions

Boil the rice according to the instructions on the package. Drain and leave with the lid on the pan until use.
Meanwhile, divide the cauliflower into florets. Cook for 3 minutes and drain.
Put the curry powder, coconut milk, chickpeas, bouillon tablet and the water in a skillet and bring to a boil.
Add the cauliflower florets and cook for 5 minutes on medium heat. Season with pepper and salt.
Meanwhile cut the pineapple into cubes of 1 cm and the coriander roughly. Mix together and season with salt and pepper.
Chop the almonds coarsely and at the last time scoop through the pineapple salsa.
Serve the rice with the curry in deep plates and the salsa next to it.

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Nutrition

735Calories

Sodium33% DV790mg

Fat49% DV32g

Protein40% DV20g

Carbs28% DV85g

Fiber56% DV14g

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