Spicy Cauliflower with Coconut Rice
- 31 - 60 Minutes
- Serves 4
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
50g toasted flaked almonds (optional)
20g pack coriander, chopped
- 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.