- 1 cauliflower
- 150g white basmati rice
- 500ml boiling water
- Sea salt
- 1 tbsp coconut oil or ghee
- 1 tbsp mild vegetable curry powder
- 400g tinned cherry tomatoes
- 50g butter
- A handful of coriander
- 2 tbsp Greek style yogurt
Prep: 10 mins | Cook: 30 mins
1. Fill and boil the kettle. Remove any ragged leaves from the cauliflower and discard them. Cut off the remaining leaves and slice any thick leaves in half lengthways. Set to one side. Chop the cauliflower into bite-sized pieces.
2. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-8 mins to finish cooking the rice.
3. Meanwhile, place a large frying pan or wok on a medium heat for 2 mins then pour in 1 tbsp oil or ghee. Add the cauliflower pieces and fry for 4-5 mins, stirring till the cauliflower is lightly browned.
4. Lower the heat and add 1 tbsp curry powder with a good pinch of salt. Turn the cauliflower a couple of times to coat in the spices, then add in the tinned cherry tomatoes and 200ml hot water from the kettle. Bring everything up to a bubble, then place the saved cauliflower leaves on top of the veg – but don't stir them in. Pop on a lid (or cover with a baking tray) and simmer for 5 mins.
5. While the curry simmers, finely chop the coriander stalks and roughly chop the leaves, keeping them separate.
6. When the curry has simmered for 5 mins, stir in the butter. Cook for 3-4 mins. The cauliflower should be just tender. Taste the sauce and add a pinch more salt, or some pepper if you think it needs it.
7. Fluff the rice and divide between 2 warm bowls. Top with the curry, spoonfuls of yogurt and the coriander leaves to serve.