Spicy cauliflower with coconut rice

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

cauli curry pulled backIngredients:

240g basmati rice
400ml can coconut milk
300ml vegetable stock
1 cauliflower, cut into small florets
1 tbsp oil
1 onion, sliced
½ -1 tsp red chilli flakes
1 tbsp medium curry powder
2 tsp black mustard seeds
150g frozen peas
50ml water
50g toasted flaked almonds
50g sultanas
20g pack coriander, chopped


1 Cook the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, stirring occasionally.

2 Meanwhile, cook the cauliflower in boiling water for 5 minutes, drain. Heat the oil in a frying pan and fry the onion for 3-4 minutes. Add the chilli flakes, curry powder, 1 tsp mustard seeds, cauliflower, peas and the water and fry for 2-3 minutes. Season to taste.

3 Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, season to taste and serve with the cauliflower.


Recipe and image courtesy of Tilda

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