Skip to Main Content

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.

25 mins
615kcal
Indian
Malabar-Style Roasted Cauliflower Curry And Rice
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredientCooking for 4? Double each ingredient

Cashew Nuts
Cashew Nuts (25g)
Cauliflower
Cauliflower
Curry Powder
Curry Powder (1tbsp)
Fresh Root Ginger
Fresh Root Ginger (15g)
Garlic Clove
Garlic Clove
Ground Coriander
Ground Coriander (1tsp)
Intense Vegetable Stock Mix
Intense Vegetable Stock Mix (5.5g)
Red Onion
Red Onion
Solid Creamed Coconut
Solid Creamed Coconut (50g)
Tamarind Paste
Tamarind Paste (15g)
Tomato
Tomato
Tomato Paste
Tomato Paste (16g)
White Long Grain Rice
White Long Grain Rice (130g)

You'll also need

Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1

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

Step 1
2

Meanwhile, add your white long grain rice and 225ml [300ml] [450ml] 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 12-15 min or until all the water has absorbed and the rice is cooked

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

Step 2
3

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

Step 3
4

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

Once hot, add your cashews 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

Step 4
5

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

Step 5
6

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

Step 6
7

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

Step 7
8

Serve the Malabar-style cauliflower curry over the cooked rice

Garnish with the toasted cashews

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
615kcal
Energy
25g
Fat
82.7g
Carbohydrate
11.9g
Fibre
16g
Protein
2g
Salt
per 100g
145kcal
Energy
5.9g
Fat
19.6g
Carbohydrate
2.8g
Fibre
3.8g
Protein
0.5g
Salt

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.