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Cauliflower Korma with Lemon Pilau Rice

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Description
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
  • <p><strong>Cauliflower korma</strong></p><ul><li>1 cauliflower head
  • 400g can butter beans
  • 1 large onion
  • Thumb size piece ginger
  • 5 cloves garlic
  • 1 chilli (if you like heat)
  • 2 tomatoes
  • 400ml can coconut milk
  • 1 teaspoon turmeric
  • 2 tablespoons curry powder
  • 1 tablespoon coconut oil</li></ul><p><strong>Lemon pilau rice</strong></p><ul><li>400g basmati rice
  • 1 teaspoon black mustard seeds
  • Small handful curry leaves
  • ½ teaspoon turmeric
  • ½ lemon
  • 1 tablespoon coconut oil</li></ul>
Instructions
  1. 1

    Cauliflower korma

    1. Break cauliflower into florets, dice (cut into small cubes) the stalk and slice the leaves.
    2. 2
      Chop the onion into small cubes, slilce the chilli and peel and chop the ginger and garlic.
    3. 3
      Combine the onion, ginger, chilli, and garlic and fry with coconut oil in a pan.
    4. 4
      Add the turmeric, curry powder and heat until they smell nice but aren’t burnt, about 1 minute.
    5. 5
      Add the tomatoes, coconut milk, beans and cauliflower.
    6. 6
      Simmer for 25 minutes.

    Lemon pilau rice

    1. Wash the basmati rice.
    2. 7
      Heat 2½ tablespoons of coconut oil in a pan and add the mustard seeds, when they pop add the curry leaves and turmeric.
    3. 8
      Stir for another minute before adding the rice with the lemon juice and zest.
    4. 9
      Add water to the pan, 3cm above the level of the other ingredients.
    5. 10
      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
    .
Read it online: https://madeinhackney.org/recipe/cauliflower-korma-with-lemon-pilau-rice/