Prep Time: 10 minutes
Cook Time: 20 minutes
1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
3 cardamom pods
handful fresh coriander
Mix the stock cube in the water and stir to dissolve.
Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.
Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.
Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.
Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.
Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.
Stir through the cashews and coriander and serve.
Created by : Diane Vickery, Byron Bay