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Gnarly cauliflower curry
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Total Time:
50 minutes
Boost brain function with vitamin-packed cauliflower.
Ingredients:
  • 1 medium cauliflower (1kg)
  • 2 heaped tablespoons rogan josh curry paste
  • 1 red onion
  • 2 cloves of garlic
  • 150 g basmati rice
  • 2 lemons
  • ½ a bunch of fresh coriander (15g)
  • pickled chillies (see tip – optional)
  • extra virgin olive oil
  • ½ x 400 g tin of light coconut milk
  • 4 uncooked poppadoms
  • 1 pinch of dried red chilli flakes
  • 2 heaped tablespoons natural yoghurt
Instructions:
  • Preheat the grill to high. Trim and halve a medium cauliflower (1kg), slice into 3 chunks, and place in a large ovenproof pan (30cm). Rub with 2 heaped tablespoons of rogan josh paste, season with salt and pepper, add cauliflower leaves, and pour in 500ml water. Add 1 red onion, 2 cloves of garlic, and cook on the hob for 10 minutes. Grill for 10-15 minutes until charred. Cook 150g basmati rice in boiling salted water with ½ a lemon, then drain. Mix chopped lemon with coriander leaves, pickled chillies, and liquor, drizzle with 1 tbsp olive oil. Pour ½ x 400g tin of light coconut milk into the pan, bring to a boil. Puff up poppadoms in microwave. Mix coriander stalks, salt, chilli flakes, and yoghurt. Serve curry with coriander leaves, lemon rice, coriander yoghurt, and lemon pickle. Enjoy with a squeeze of lemon.

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