Ingredients :
250 g / 11/4 cups basmati and wild rice mixture
1/2 tsp ground saffron
1 onion, finely chopped
2 tbsp ghee or clarified butter 1 tsp curcuma (turmeric)
1/2 tsp cumin
1/2 tsp ground ginger
150 ml / 2/3 cup vegetable broth (stock) 600 g / 2 cups cauliflower florets
100 g / 2/3 cup peeled almonds, roughly chopped
2 carrots, peeled and roughly chopped 200 g / 2 cups canned chick peas, rinsed and drained
150 ml / 2/3 cup yogurt
225 g /1/2 lb fresh spinach, rinsed and spun dry
Salt and freshly ground pepper

Method : Prep and cook time: 40 min
1      Cook the rice with the saffron in salted water according to the package instructions.
2      Sweat the onion in hot ghee. Add the curcuma (turmeric), cumin and ginger and continue frying for a few minutes then pour in the vegetable broth (stock).
3      Add the cauliflower, almonds, carrots and chick peas, season with salt, cover and simmer for about 15 minutes, stirring occasionally, until the vegetables are cooked through.
4      Stir in the yogurt and spinach, remove from the heat and season with salt and pepper.
Divide the rice between 4 plates and top with the curry.

Google+ Followers