Malabar-Style Cauliflower Curry & Basmati Rice

Peel and slice the red onion[s] into wedges

Peel and finely dice (or grate!) the garlic

Peel and finely slice the ginger into thin matchsticks 

Dice the tomatoes, finely

Boil a kettle

Chop the cauliflower into bite-sized florets, discarding the leaves

Heat a large, dry, wide-based pan (preferably non-stick) with a matching lid over a medium heat

Once hot, add the cashew nuts and cook for 2-3 min or until toasted, then remove from the pan

Chop the toasted cashew nuts, roughly

Return the pan to a medium-low heat with 2 tbsp [4 tbsp] vegetable oil 

Once hot, add the red onion wedges, ground turmeric, ground coriander and ground fenugreek

Season generously with salt and cook for 5-6 min until the onions have softened

Meanwhile, add the basmati rice, a pinch of salt and 300ml [600ml] cold water to a pot with a lid 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

Once the onions have softened, add the garlic and half the ginger matchsticks and cook for 2-3 min, stirring frequently, or until fragrant

Once fragrant, stir in the tomato paste and add the cauliflower florets and give everything a good mix up

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Dissolve 1/2 [1] vegetable stock cube, tamarind paste, chopped coconut cream in 250ml [450ml] boiled water – this is your coconut stock

Add the diced tomatoes and coconut stock and cook, covered, for 8-10 min or until the cauliflower is cooked through and the sauce has thickened to a curry-like consistency – this is your Malabar Cauliflower curry