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.