- 1 cauliflower
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 lime
- A handful of coriander
- 1 tsp garam masala
- ½ tsp turmeric
- A 400g tin of aduki beans
- A 400ml jar of passata
- 3 courgettes
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of pans with lids
- Food processor (optional)
Pull the leaves off the cauliflower. Break it into florets. Peel and grate the garlic and ginger. Finely chop the chilli, flicking out the seeds for a milder heat. Finely grate the lime zest. Finely chop the coriander stalks.
Warm 1 tsp oil in a pan over a low heat. Add the garlic, ginger, chilli, lime zest and coriander stalks. Cook and stir for 1-2 mins till the pan smells sweet and aromatic.
Measure out 1 tsp of the garam masala and ½ tsp of the turmeric, then add to the pan. Season. Stir so the spices are well mixed. Drain and rinse the aduki beans.
Add the aduki beans, cauliflower and passata to the pan. Stir well. Cover and turn up the heat. When boiling, turn the heat down and simmer the curry for 10 mins till it’s a little thick. Stir now and then to stop it sticking.
While the curry cooks, trim and roughly chop the courgettes. Pop them into a food processor. Pulse a few times to make fine grains like rice. No processor? Coarsely grate the courgettes instead.
Tip the courgette rice into a pan over a medium heat. Season generously with salt and pepper. Cook for 4-5 mins, stirring often, till they’re warmed through. If they stick, add a little splash of water.
Taste the curry and adjust the seasoning. Spoon the courgette rice into bowls and top with the aduki bean curry. Garnish with coriander leaves and serve with lime wedges for squeezing.
The spice is right
Use your leftover garam masala and turmeric in curries, or sprinkle them over root veg before roasting for a spicy side with your Sunday lunch.