Cauliflower, Date & Tamarind Curry With Kachumber

Boil a kettle

Peel and slice your red onion[s] finely

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over a medium-low heat

Once melted, add most of the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 8-10 min or until softened and caramelised

While the onion is cooking, heat a pot with a lid, with a knob of butter alternative over a high heat

Once melted, add your basmati rice and 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Whilst the rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your cauliflower[s] into small florets

Chop your creamed coconut roughly (if required!)

Combine your chopped dates, tamarind paste, vegetable stock mix and chopped creamed coconut with 400ml [600ml] [800ml] boiled water – this is your date & tamarind stock

Add the chopped ginger, ground turmeric, curry powder and a generous grind of black pepper to the softened onion and cook for 30 secs

Add the date & tamarind stock to the pan with the cauliflower florets, then give everything a good mix up and increase the heat to medium-high

Cook, covered, for 10-15 min or until the cauliflower is tender and the sauce has reduced to a curry-like consistency – this is your cauliflower, date & tamarind curry

Chop your coriander finely, including the stalks

Dice your tomato[es] and cucumber[s]

Combine the diced tomato, diced cucumber and remaining sliced onion in a bowl with a pinch of salt and a drizzle of olive oil

Add the chopped coriander just before serving – this is your kachumber