Cauliflower Korma with Lemon Pilau Rice
Making your own version of this takeaway favourite is much easier than you think! Just as quick as your local takeaway and a whole lot cheaper! This recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Ingredients
Lemon pilau rice
- 400g basmati rice
Instructions
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Cauliflower korma
- Break cauliflower into florets, dice (cut into small cubes) the stalk and slice the leaves.
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Chop the onion into small cubes, slilce the chilli and peel and chop the ginger and garlic.
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Combine the onion, ginger, chilli, and garlic and fry with coconut oil in a pan.
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Add the turmeric, curry powder and heat until they smell nice but aren’t burnt, about 1 minute.
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Add the tomatoes, coconut milk, beans and cauliflower.
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Simmer for 25 minutes.
Lemon pilau rice
- Wash the basmati rice.
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Heat 2½ tablespoons of coconut oil in a pan and add the mustard seeds, when they pop add the curry leaves and turmeric.
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Stir for another minute before adding the rice with the lemon juice and zest.
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Add water to the pan, 3cm above the level of the other ingredients.
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Bring to the boil, stir once, then simmer on a medium heat for 10 minutes with a lid on.
Variations: You could use wholegrain rice which is even healthier, but takes a little longer to cook. If you don’t have one of the ingredients above, try substituting or leaving it out, for example you could swap the curry leaves for a cinnamon stick for a warmer flavoured rice.
- Photography by Chelsea Bloxsome for Made In Hackney www.chelseabloxsome.com, Food Styling by Jack Sargeson for Made In Hackney @jackspacesargeson, Assisting by Natasha Middleton for Made In Hackney @nattamidd
