Veggie-Loaded Masala
over Fragrant Basmati Rice
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
When you’re in the mood for colourful and cozy, this substantial veggie curry has you covered. It stays meat-free with loads of roasted cauliflower and peas in a tikka-spiced sauce, served over fluffy basmati rice aromatized with ginger and garlic.
We will send you:
- 300g Cauliflower florets
- 15ml Minced garlic
- 15ml Ginger paste
- 160g Basmati rice
- 150g Green peas
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 60ml Coconut curry sauce
- 43ml Sour cream
- 7g Time for Tikka spices (sea salt, garlic puree, paprika, ginger puree, coriander powder, cumin powder, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
30 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
96 g
Sugars
14 g
Protein
17 g
Fibre
10 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until lightly browned and tender.
Cook the rice
- Meanwhile, in a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1½ 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. Fluff the rice.
Make the sauce
- In a large pan, heat a drizzle of oil on medium.
- Add the remaining spices, ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add 2 tbsp butter, ¼ cup water (double both for 4 portions), the tomato sauce, coconut curry sauce, demi-glace, peas and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
Coat the cauliflower
- To the pan of sauce, add the cauliflower and cook, stirring often, 1 to 2 min., until coated; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the cauliflower and sauce.
- Dollop with the sour cream. Bon appétit!
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