Name: Cauliflower Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tbsp vegetable oil; 1 null red onion (finely chopped); 1 clove garlic (finely chopped); 4 null dried bird's eye chilli; 1 tsp ground coriander; 1 tsp ground cumin; 2 tsp fennel seeds; 12 null cardamom (seeds removed and crushed); 6 null whole cloves; 1.25 tsp turmeric; 0.5 tsp cinnamon; 650 g cauliflower (broken into small florets); 400 ml coconut milk (tin); 250 ml vegetable stock (vegan-friendly hot); 300 g basmati rice; 75 g mangetout; 2 tbsp cashews (toasted); 1 to_serve fresh coriander (chopped)

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pan over a medium heat. Fry the red onion (1) for 7 mins until starting to soften.
2

Add the garlic (1 clove) and cook for a further 2 mins.
3

Increase the heat and add the dried bird's eye chilli (4), ground coriander (1 tsp), ground cumin (1 tsp), fennel seeds (2 tsp), cardamom (12), whole cloves (6), turmeric (1.25 tsp), cinnamon (0.5 tsp) and the cauliflower (650 g). Fry for 5 mins, stirring frequently, then add the coconut milk (400 ml) and vegetable stock (250 ml). Bring to a boil then reduce the heat and simmer, covered, for 10 mins.
4

Meanwhile, cook the basmati rice (300 g) to pack instructions.
5

Once the cauliflower (650 g) is tender, uncover the pan and add the mangetout (75 g). Cook for 3 mins to heat through, stirring regularly and mashing some of the cauliflower into the sauce to help it thicken slightly. Serve the curry with the cooked basmati rice (300 g) and a scattering of toasted cashews (2 tbsp) and chopped fresh coriander (1).