Cauliflower curry with coriander yoghurt dressing
August 2, 2013
by hellofreshau Uncategorized @au A popular North Indian dish and one of our personal vegetarian favourites.
Ingredients for two people
| 5 g | vegetable stock |
| 2 tbs | olive oil |
| 1 | red onion, diced |
| 2 tbs | yellow indian curry paste |
| 1 tin | diced tomatoes |
| 1/2 | cauliflower, cut into florets |
| 1 tin | chickpeas, strained & rinsed |
| 100 g | frozen peas |
| 150 g | rice |
| 2 tbs | coriander, finely chopped |
| 100 g | yoghurt |
Hellofresh recipe
For the curry
Dissolve every 5g of vegetable stock into 300ml of boiling water (5g : 300ml) and leave aside. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes. Add the curry paste and cook for 1 minute. Stir in the diced tomatoes and the vegetable stock and bring to a boil.
Add the cauliflower and chickpeas, simmer for 10 minutes. While the cauliflower is cooking you can start boiling the rice.
Add the peas to the curry and cook for another 3 minutes. Season well with salt and pepper.
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
For the dressing
In a small bowl stir the coriander into the yoghurt.
To serve
Divide the rice between the bowls and top with the cauliflower curry. Spoon over the dressing and enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au
