Cauliflower works brilliantly when combined with spices such as cumin seed as it takes on a deliciously sweet, nutty flavour. The use of curry powder, lime, coriander and coconut milk are reminiscent of a Malaysian style of cooking.
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
- Add the rice to a medium saucepan of boiling water. Turn down the heat and simmer for 20 minutes until the rice is tender.
- 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.
- Add the curry powder and cardamom to the pan and cook for 1 minute until they become fragrant.
- 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.
- 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.
- 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.
- Drain the rice and serve in bowls with the curry.
