Spicy Cauliflower with Basmati Rice

Name: Spicy Cauliflower with Basmati Rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 240g Tilda Pure Basmati rice; 400ml can coconut milk; 300ml vegetable stock; 1 cauliflower, cut into small florets approx; 370g 1 tbsp oil; 1 onion, sliced (170g); ½-1 tsp red chilli flakes; 1 tbsp medium curry powders; 2 tsp black mustard seeds; 150g frozen peas; 50ml water; 50g toasted flaked almonds (optional); 50g sultanas; 20g pack coriander, chopped

Turn up the flavour with this Spicy Cauliflower and Basmati Rice. Cauliflower is cooked in a fragrant coconut milk sauce with warming spices, then served over fluffy Tilda Basmati for a vibrant, satisfying meal.

31 - 60 Minutes
Easy
Serves 4

This recipe uses:

Pure Basmati Rice 500g

Where to buy

Ingredients

240g Tilda Pure Basmati rice
400ml can coconut milk
300ml vegetable stock
1 cauliflower, cut into small florets approx
370g 1 tbsp oil
1 onion, sliced (170g)
½-1 tsp red chilli flakes
1 tbsp medium curry powders
2 tsp black mustard seeds
150g frozen peas
50ml water
50g toasted flaked almonds (optional)
50g sultanas
20g pack coriander, chopped

How to make Spicy Cauliflower with Basmati Rice

Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.
Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain.
Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste.
Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower.

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