Cauliflower curry with coriander yoghurt dressingAugust 2, 2013
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|
|2 tbs||coriander, finely chopped|
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.
Divide the rice between the bowls and top with the cauliflower curry. Spoon over the dressing and enjoy!
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