Curried cauliflower rice

Name: Curried cauliflower rice
Total time: 15 min
Yield: Serves 3
Cuisine: British
Ingredients: 1 tbsp garam masala; a pinch chilli flakes; 1 cauliflower broken into florets; oil; 1 onion halved and sliced; 250g (use a pouch of ready-cooked if you like) cooked basmati rice; 1 handful coriander chopped; 1 tsp black mustard seeds; a pinch turmeric; 3-4 tbsp plain yoghurt

Published: March 25, 2015 at 3:05 PM

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Serves 3

Easy

Total time: 15 mins

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The best way to make a quick veggie curry. A mix between a pilaf and a curry, this pan-cooked cauli is healthy and super quick to make. Chilli gives it a kick and garam masala and coriander its Indian flavour. Top with yoghurt and more coriander to serve to deliver a meal for two that's faster than a midweek takeaway

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Ingredients

Nutrition

1 tbsp garam masala
a pinch chilli flakes
1 cauliflower

broken into florets
oil
1 onion

halved and sliced
250g (use a pouch of ready-cooked if you like) cooked basmati rice
1 handful coriander

chopped
1 tsp black mustard seeds
a pinch turmeric
3-4 tbsp plain yoghurt

Nutrition: per serving

kcal277
fat9.1g
carbs37.7g
fibre6.3g
protein12.3g
salt0.3g

Method

step 1

Put the spices in a bowl with the cauliflower, a slug of oil and the onion and toss together. Season well, tip into a frying pan and put on a lid. Fry for 5 minutes, shaking the pan every now and then until the cauliflower and onion start to soften and toast at the edges. Take off the lid when it is soft to drive off any steam. Add the rice and stir until heated through.
step 2

Heat a little more oil in a small pan and add the mustard seeds and turmeric. Heat until the seeds pop then tip over the rice, add spoonfuls of yoghurt and top with coriander.

Try more of our cauliflower recipes here...

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