- A bag of brown basmati rice
- 1 onion
- A thumb of ginger
- A thumb of turmeric
- 1 chilli
- 1 cauliflower
- 1 tsp cumin seeds
- A sachet of curry leaves
- 1 tin of coconut milk
- A punnet of baby leaf spinach
- 550ml hot water
- Sea salt
- A glug of olive oil
- Freshly ground pepper
- A couple of pans with lids
- Measuring jug
- Chopping board
- Vegetable peeler
- Wooden spoon
Fill the kettle and boil it. Tip the rice into a pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.
Peel and chop the onion. Peel and grate the ginger and turmeric. Halve the chilli lengthways. Flick out the seeds and white bits (or leave them in for extra heat). Finely slice the chilli.
Heat a glug of olive oil in a pan. Add the onion. Fry over a low heat for 5 mins till soft and glossy. Stir every so often while they cook. Take the leaves off the cauliflower. Break it into small florets. Finely slice the stem.
Add the ginger, turmeric, chilli, 1 tsp of the cumin seeds and the sachet of curry leaves to the onion. Cook and stir for 2 mins.
Add the cauliflower to the pan. Give it a good stir. Season with salt and pepper. Fill the kettle and boil it.
Pour the coconut milk into the pan along with 300ml hot water from the kettle. Bring to the boil. Pop on a lid. Simmer gently for 8-10 mins till the cauliflower feels tender when pressed with a fork.
Rinse the spinach. Add it to the curry. Cook and stir for 2 mins to wilt the spinach. Taste the curry and adjust the seasoning. Serve with the rice.
We love turmeric’s happy ochre hue. So does skin, fabric and work surfaces. Wear an apron and grate your turmeric onto a plate. Lemon juice is great at removing any stains.