Cauliflower & Sweet Pepper Curry
over Buttered Basmati with Roasted Cashews
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
Vegetables rule the day in this colourful curry. Cauliflower florets and chunks of sweet pepper mingle in a vibrant spice blend, brimming with cumin, turmeric and dried fenugreek leaves. A shot of coconut milk creams it up nicely and adds a little luxe. Spoon it out over a fluffy bed of buttered basmati rice, garnish with roasted cashews and freshly chopped cilantro, and let yourself absorb the balance of excitement and comfort.
We will send you:
- 200g Cauliflower florets
- 1 Bunch of cilantro
- 1 Sweet pepper
- 157g Basmati rice
- 25g Roasted cashews
- 165ml Coconut milk
- 24g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Cashews
You will need:
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
19 g
Sodium
620 mg
Total Carb
82 g
Sugars
11 g
Protein
12 g
Fibre
7 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff and keep warm.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Halve the cauliflower florets if large. Roughly chop the cilantro leaves and stems.
Start the curry
In a large pan, heat a drizzle of oil on medium-high. Cook the cauliflower, partially covered, stirring occasionally, 2 to 3 min., until beginning to soften. Add the sweet pepper and spices. Sauté, 2 to 3 min., until almost tender; season with S&P.
Finish the curry
To the pan of vegetables, add the coconut milk and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to medium-low and simmer, 4 to 5 min., until the vegetables are tender and the curry has thickened; season with S&P.
Finish & serve
To the pot of rice, add ½ the cilantro; stir well. Divide the rice between your bowls. Top with the curry. Garnish with the cashews and remaining cilantro. Bon appétit!
