Cauliflower and Chickpea Pilaf with Poached Egg

30 minutes to make.Serves 2.

75g basmati rice

2 onions, finely sliced

oil

150g cauliflower, broken into small florets

1 tbsp curry paste

1x 200g tin of chickpeas, drained and rinsed

2 eggs

a large handful of coriander chopped

• Cook the basmati rice following the packets instructions. Soften the onion in 2tsp oil for about 10 minutes, until golden.
• Remove from the pan and tip in the cauliflower along with a drizzle of oil and fry for 1 minute.
• Add the curry paste and fry for 3 minutes more.
• Stir in 100ml of water, turn down the heat and cover the pan with a lid. Cook until tender, adding the onions half way through. Remove the lid and cook until the liquid has gone. Add chickpeas and heat through.
• Meanwhile poach the eggs until the whites are set and the yolks runny. Fork the rice through the cauliflower mix, scattering with coriander.
• Serve topping each with a poached egg.