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RECIPE MALABAR-STYLE CAULIFLOWER CURRY AND BASMATI RICE

SERVES:

2 (double ingredients for 4 people)

INGREDIENTS:

 

  • 15g fresh root ginger
  • 1 tsp ground coriander
  • 2 tamarind paste sachets
  • 1 cauliflower
  • 1 red onion
  • 2 garlic cloves
  • 50g solid coconut cream
  • 2 tsp ground fenugreek
  • ½ tsp ground turmeric
  • 2 tomatoes
  • 1 tbsp tomato paste
  • ½ vegetable stock cube
  • 1 bag of cashew nuts
  • 130g basmati rice
  •  

YOU WILL NEED: Salt, vegetable oil.

 

METHOD:

 

  1. Peel and slice the red onion into wedges. Peel and finely dice (or grate!) the garlic. Peel and finely slice the ginger into thin matchsticks. Dice the tomatoes finely.
  2. Boil a kettle. Chop the cauliflower into bite-sized florets, discarding the leaves.
  3. Hear a large, wide-based pan (preferably non-stick) with a matching lid over medium hear. Once hot, add the cashew nuts and cook for 2-3 mins or until toasted then remove from the pan. Chop the toasted cashew nuts, roughly.
  4. Return the pan to a medium-low heat with t tbsp. vegetable oil. Once hot, add the res onion wedges, ground turmeric, ground coriander and ground fenugreek. Season generously with salt and cook for 5-6 min until the onions have softened.
  5. Meanwhile, add the basmati rice, a pinch of salt and 300ml 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.
  6. Once the onions have softened, add the garlic and half the ginger matchsticks and cook for 2-3 min, stirring frequently, or until fragrant. Once fragrant, stir in the tomato paste and add the cauliflower florets and give everything a good mix up.
  7. Meanwhile, remove the coconut cream from the sachet and chop it roughly. Dissolve ½ vegetable stock cube, tamarind paste, chopped coconut cream in 250ml boiled water – this is your coconut stock. Add the diced tomatoes and coconut stock and cook, covered, for 8-10 min or until the cauliflower is cooked through and the sauce has thickened to a curry-like consistency – this is your Malabar Cauliflower curry.
  8. Serve the Malabar Cauliflower curry over the rice and garnish with the remaining ginger matchsticks and chopped cashews.
  9. Enjoy!

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Gousto is a UK wide recipe box service, founded in London in 2012 by Timo Boldt. Since launch, Gousto has benefited from two rounds of funding from private investors, including BGF Ventures, Unilever Ventures, MMC Ventures, Angel CoFund and Barclays.

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