2 (double ingredients for 4 people)
- 15g fresh root ginger
- 1 tsp ground coriander
- 2 tamarind paste sachets
- 1 cauliflower
- 1 red onion
- 2 garlic cloves
- 50g solid coconut cream
- 2 tsp ground fenugreek
- ½ tsp ground turmeric
- 2 tomatoes
- 1 tbsp tomato paste
- ½ vegetable stock cube
- 1 bag of cashew nuts
- 130g basmati rice
YOU WILL NEED: Salt, vegetable oil.
- Peel and slice the red onion into wedges. Peel and finely dice (or grate!) the garlic. Peel and finely slice the ginger into thin matchsticks. Dice the tomatoes finely.
- Boil a kettle. Chop the cauliflower into bite-sized florets, discarding the leaves.
- Hear a large, wide-based pan (preferably non-stick) with a matching lid over medium hear. Once hot, add the cashew nuts and cook for 2-3 mins or until toasted then remove from the pan. Chop the toasted cashew nuts, roughly.
- Return the pan to a medium-low heat with t tbsp. vegetable oil. Once hot, add the res onion wedges, ground turmeric, ground coriander, and ground fenugreek. Season generously with salt and cook for 5-6 min until the onions have softened.
- Meanwhile, add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
- Once the onions have softened, add the garlic and half the ginger matchsticks and cook for 2-3 min, stirring frequently, or until fragrant. Once fragrant, stir in the tomato paste and add the cauliflower florets and give everything a good mix up.
- Meanwhile, remove the coconut cream from the sachet and chop it roughly. Dissolve ½ vegetable stock cube, tamarind paste, chopped coconut cream in 250ml boiled water – this is your coconut stock. Add the diced tomatoes and coconut stock and cook, covered, for 8-10 min or until the cauliflower is cooked through and the sauce has thickened to a curry-like consistency – this is your Malabar Cauliflower curry.
- Serve the Malabar Cauliflower curry over the rice and garnish with the remaining ginger matchsticks and chopped cashews.
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