Malabar-Style Roasted Cauliflower Curry And Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Chop your cauliflower[s] into bite-sized florets, discarding the leaves and add to a baking tray (or two!) with a generous drizzle of vegetable oil, your curry powder and a very generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 12-15 min or until the cauliflower is tender – this is your roasted curried cauliflower

While the rice is cooking, peel and chop your red onion[s] into wedges

Roughly chop your tomato[es]

Peel and finely chop (or grate!) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

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

Once hot, add your cashew nuts and cook for 2-3 min or until toasted, then transfer to a bowl and set aside for later, reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Boil half a kettle

Return the pan to a medium heat with a generous drizzle of vegetable oil

Once hot, add the onion wedges and ground coriander

Season with a pinch of salt and cook for 5-6 min or until the onion has started to soften

Meanwhile, dissolve your vegetable stock mix, tamarind paste, tomato paste and creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut & tamarind stock

Once the onion has softened, add the chopped garlic, chopped ginger and chopped tomato and cook for 30 secs or until fragrant

Once fragrant, add your coconut & tamarind stock and roasted curried cauliflower to the pan

Cook, covered, for 4-5 min or until reduced to a curry-like consistency – this is your Malabar-style cauliflower curry