Malabar-Style Roasted Cauliflower Curry And Rice
Put a little cauliflower power in this impossibly creamy Malabar-style curry. Once your spiced florets are crispy, toss them into a rich coconut sauce and sprinkle with toasted cashews.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your cauliflower[s] into bite-sized florets, discarding the leaves and add to a baking tray 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 in the oven for 12-15 min or until the cauliflower is tender – this is your roasted curried cauliflower
Meanwhile, add your basmati rice and 300ml [390ml] [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
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, ground coriander and ground fenugreek
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
Serve the Malabar-style cauliflower curry over the basmati rice
Garnish with the toasted cashews
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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