Cauliflower, Sultana and Quorn Curry with Red Chilli and Mint

Ingredients

• 300g brown rice
• 1 tbsp extra virgin olive oil
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 1 inch piece ginger peeled and grated
• 1 tbsp curry powder
• 1 tsp ground cardamom
• 1 medium red chilli deseeded and finely chopped
• Pinch of sea salt
• Pinch of black pepper
• 200g can chickpeas drained
• 350g Quorn pieces
• 3 tbsp sultanas
• 1 medium cauliflower trimmed and cut into florets
• ½ x 400g can reduced fat coconut milk
• 1 medium lime juiced
• 15g fresh mint chopped
• 15g fresh coriander chopped

Method

1. Add the rice to a medium saucepan of boiling water. Turn down the heat and simmer for 20 minutes until the rice is tender.
2. Whilst the rice is cooking, set a large, deep-sided non-stick pan over a medium heat and add the oil. Add the onion, garlic and ginger to the pan and cook gently for 5 minutes until softened.
3. Add the curry powder and cardamom to the pan and cook for 1 minute until they become fragrant.
4. Add 200ml of water to the pan and simmer for 2 minutes. Add the chilli, salt, pepper, chickpeas, Quorn pieces and sultanas. Simmer for a further 10 minutes.
5. Add the cauliflower florets and a further 150ml of water then simmer for another 5-8 minutes until the cauliflower is tender. Try to keep the cauliflower crunchy for texture.
6. Add the coconut milk, lime juice, mint and coriander, then cook for a further 2 minutes. Check the seasoning and then take off the heat.
7. Drain the rice and serve in bowls with the curry.