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.

    Cauliflower curry with raita

    Ingredients for two people

    5 gvegetable stock
    2 tbsolive oil
    1red onion, diced
    2 tbsyellow indian curry paste
    1 tindiced tomatoes
    1/2cauliflower, cut into florets
    1 tinchickpeas, strained & rinsed
    100 gfrozen peas
    150 grice
    2 tbscoriander, finely chopped
    100 gyoghurt

    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

    Previous post
    Lentil spaghetti Lentil spaghetti
    Next post
    Tofu and corn noodle soup Tofu and corn noodle soup

    Related posts