• Roasted Cauliflower Curry With Basmati Rice
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Roasted Cauliflower Curry With Basmati Rice

Roasted Cauliflower Curry With Basmati Rice

  1. 0 Salt & Pepper - PANTRY ITEM
  2. 0 Each Red Onions
  3. 1 tbsp Olive Oil - PANTRY ITEM
  4. 0 Each Lemons
  5. 0 cup Greek Yogurt (optional, To Serve) - PANTRY ITEM
  6. 5 g Ginger
  7. 1 Clove Garlic
  8. 200 g Diced Tomatoes
  9. 0 tbsp Curry Spice Blend
  10. 5 g Coriander
  11. 200 g Cauliflower
  12. 1 cup Basmati Rice
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 2 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lemons
  5. 1 cup Greek Yogurt (optional, To Serve) - PANTRY ITEM
  6. 10 g Ginger
  7. 2 Clove Garlic
  8. 400 g Diced Tomatoes
  9. 1 tbsp Curry Spice Blend
  10. 10 g Coriander
  11. 400 g Cauliflower
  12. 1 cup Basmati Rice
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 3 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lemons
  5. 1 cup Greek Yogurt (optional, To Serve) - PANTRY ITEM
  6. 15 g Ginger
  7. 3 Clove Garlic
  8. 600 g Diced Tomatoes
  9. 1 tbsp Curry Spice Blend
  10. 15 g Coriander
  11. 600 g Cauliflower
  12. 2 cup Basmati Rice
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 4 tbsp Olive Oil - PANTRY ITEM
  4. 1 Each Lemons
  5. 1 cup Greek Yogurt (optional, To Serve) - PANTRY ITEM
  6. 20 g Ginger
  7. 4 Clove Garlic
  8. 800 g Diced Tomatoes
  9. 1 tbsp Curry Spice Blend
  10. 20 g Coriander
  11. 800 g Cauliflower
  12. 2 cup Basmati Rice
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Onions
  3. 6 tbsp Olive Oil - PANTRY ITEM
  4. 2 Each Lemons
  5. 2 cup Greek Yogurt (optional, To Serve) - PANTRY ITEM
  6. 30 g Ginger
  7. 6 Clove Garlic
  8. 1200 g Diced Tomatoes
  9. 2 tbsp Curry Spice Blend
  10. 30 g Coriander
  11. 1200 g Cauliflower
  12. 3 cup Basmati Rice

Prep:

  1. Thinly slice onion, finely chop garlic, peel & grate ginger.
  2. Rinse basmati rice.
  3. Cut cauliflower into bite-sized florets.
  4. Preheat oven to 180°c fan-forced.
  5. Juice half of lemon, thinly slice remaining lemon.

Method:

  1. Stir in diced tomatoes, season with salt, cover and simmer 5–6 mins until slightly thickened.
  2. Toss cauliflower with lemon juice, sliced lemon, olive oil (0. 5 tbsp/p), salt & pepper. Spread on a lined tray, roast 10 mins, turn, then roast another 10 mins until golden.
  3. Serve curry with basmati rice. Top with fresh coriander and yogurt (if using).
  4. Heat remaining oil in a saucepan, add onion and cook 2–3 mins until softened. Add garlic, ginger, and spice pack. Cook 30 sec until fragrant.
  5. Add roasted cauliflower to the sauce, plus a splash of water if needed. Simmer gently for 10 mins.
  6. To make rice, use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, fluff up with a fork.
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