Recipe Overview
- Recipe typeRolls
- Difficulty levelEasy
- AllergensCelery, Fish
- SeasonsSummer
- CuisinesIndian
- CoursesDinners
- IngredientsSpices, Vegetables
Recipe Description
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Ingredients
- 300g (10oz) caulifower, cut into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 courgette, cut into ribbons
- 50g (2oz) frozen garden peas, defrosted
Steps
- Preheat oven to 180°C/160°C fan-forced. Crush 1 garlic clove. Thinly slice remaining garlic.
- Heat half the oil in a large, flameproof casserole dish over medium heat. Add the onion.
- Cook, stirring, for 5 minutes or until softened. Add the crushed garlic. Cook, stirring, for 1 minute.
- Add rice. Stir to coat. Add stock and chilli.
- Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes or until half the liquid has been absorbed.
Nutritions
- Carbs (total) 12 g
- Energy 1210 kj
- Fat Total 18 g
- Fibre 7 g
- Protein 21 g
- Saturated Fat 1 g
- Sodium 14 g
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