Cauliflower curry with coriander yoghurt dressing
August 2, 2013A 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!
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