Name: Keralan Cauliflower Curry
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.5 null cauliflower; 2 tbsp rapeseed oil; 1 tsp black mustard seeds (heaped); 1 tsp fenugreek seeds (heaped); 1 tsp turmeric (heaped); 1 handful dried curry leaves (small); 5 cm piece ginger; 2 cloves garlic; 6 null spring onions; 1 null fresh red chilli; 1 bunch fresh coriander (big); 2 null ripe tomatoes; 1 tin light coconut milk ((400 g)); 1 tin chickpeas ((400 g)); 1 tin pineapple chunks ((227 g)); 1 tin pineapple juice ((227 g)); 1 null lemon; 1 mug wholegrain rice ((300 g)); 10 null cloves; 0.5 null lemon; 1 pinch sea salt; 4 null poppadoms (uncooked); 0.5 bunch fresh mint (0.5); 3 tbsp plant yogurt (fat-free natural); 0.5 null lemon

Instructions

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1

Heat a [griddle pan] to high. Slice cauliflower (0.5) 1cm thick and char on the pan, turning until lightly browned.
2

Combine (300 g) wholegrain rice (1 mug) and water (2 mugs) in a [medium lidded pan] with cloves (10), lemon (0.5) and a [pinch sea salt]. Bring to a boil, then cover.
3

Pour rapeseed oil (2 tbsp) into a [large casserole pan] on low heat. Stir in tsp black mustard seeds (1 heaped), tsp fenugreek seeds (1 heaped), tsp turmeric (1 heaped) and handful dried curry leaves (1 small).
4

Peel piece ginger (5 cm) and garlic (2 cloves), trim onions (6 spring). Pulse these with red chilli (1 fresh) and fresh coriander stalks in a [food processor] until fine. Stir into the [casserole pan].
5

Roughly chop and add tomatoes (2 ripe). Pour in (400 g) light coconut milk (1 tin), drained (400 g) chickpeas (1 tin), (227 g) pineapple chunks (1 tin) and (227 g) pineapple juice (1 tin).
6

Add the griddled [cauliflower]. Cover and bring the curry to a boil.
7

Microwave poppadoms (4 uncooked) for minute (1) to minutes (2) to puff up.
8

Tear the leafy half of fresh mint (0.5 bunch). Bash to a paste in a [pestle and mortar]. Stir in plant yogurt (3 tbsp), a squeeze of juice (0.5 lemon), and season with [salt] and [black pepper].
9

Squeeze the juice of the remaining [lemon] into the curry. Season to taste. Sprinkle with [fresh coriander] leaves and serve with [wholegrain rice] and [poppadoms].