Cauliflower Rice & Veggie Curry
I’ve made an exciting new discovery! Just when I thought I’d done everything with cauliflower, one of my favourites being this Cauliflower Pizza Base. I’ve learnt about Cauliflower Rice. My Sister In Law Kate mentioned it to me first a few months ago and last week I saw it on a new Jamie Oliver Series called “Jamie Saves”. Jamie made it and topped it with a Vegetable Korma and looked really delicious.
Cauliflower Rice is a breeze to make. It’s as easy as blitzing raw cauliflower florets in the food processor until it looks ‘rice like’, place it in a microwave safe dish, cover with gladwrap and microwave on high for seven minutes. If you don’t have a microwave you could cover the dish with foil and place it in the oven for seven minutes or until cooked.
Cauliflower after being blitzed ready to be placed in the microwave.
I’ve made this twice for my family now, my husband was a bit dubious about cauliflower rice the first time but tonight said it was delicious. It’s healthy, increases your veg intake and nothing is wasted as the stalk is used in the curry as well. Don’t be put off by the long list of ingredients, it really is very easy to make.
Here’s the recipe for the Veggie Korma.
1 heaped teaspoon flaked almonds
2 large sweet potatoes
1 red onion
2 cloves garlic
1 thumb sized piece of ginger
1/2 bunch of fresh coriander
1 long red chilli (optional)
1 handful of fresh curry leaves
1 heaped tablespoon korma curry paste
1 x 400g can chickpeas
1 large cauliflower
1/2 – 1 lemon
50g feta cheese (optional)
4 tablespoons natural yoghurt
Toast almonds in an oven proof casserole dish until they take on a light colour (be careful not to burn them). Place aside.
Peel sweet potatoes and cut into bite sized chunks.
Pour some olive oil into the casserole dish, place sweet potato in there and fry until golden.
Peel onion, garlic and ginger, finely slice them with the coriander stalks and chilli.
Add curry leaves to the dish and stir for around a minute.
Add onion, garlic, ginger, coriander stalks, chilli and curry paste and cook for approximately 5 minutes until the onions have softened.
Add the chickpeas along with the juice from the can and 600ml boiling water.
Bring everything to the boil.
Reduce to a simmer and cook for approx 30 minutes or until thickened.
Separate the cauliflower florets from the leaves and stalk. Finely slice the stalk, add to the curry and simmer until tender. If you need to add more water to the dish add it now as you want a decent amount of sauce to spoon over the cauliflower rice when plating it up.
Make the cauliflower rice as per above instructions.
Add a good squeeze of lemon juice to the curry, season with salt and pepper.
Crumble over the feta. Spoon in the yoghurt and stir through for that korma creaminess.
Sprinkle with coriander leaves and toasted almonds.
Place some cauliflower rice on a nice serving bowl, top with the curry and enjoy.