A totally veggie – or even vegan if you don’t serve it with the raita – super-quick recipe using mainly storecupboard ingredients for those days when you need something fast and full of flavour. Cheerfully ripped off from Jamie Oliver’s 15 minute meals – but with some changes for convenience (plus I never did like easy-cook rice…)
- ½ large cauliflower
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1 teaspoon very lazy ginger (or a thumb-sized piece of fresh ginger, grated)
- 1 teaspoon very lazy garlic (or 2 cloves of fresh garlic, crushed)
- 1 onion, grated, or chopped finely
- 1 teaspoon very lazy chili
- 1 bunch fresh coriander
- 1 x 400g tin chopped tomatoes
- 1 x 400 g tin light coconut milk
- 1 x 400 g tin of chickpeas
- 1 x 227 g tin of pineapple chunks in juice
- ½ lemon
For The Rice
- 1 mug (300g) basmati rice
- 10 cloves
- ½ lemon
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on a hot griddle pan, turning when lightly charred.
Put 1 mug of rice and 2 mugs of boiling water into a pan with the cloves, lemon half and a pinch of salt, put the lid on and cook on a low heat. Heat the oil in a large casserole pan and gently fry the finely chopped onion, ginger, garlic and chili for a few minutes until the onions start to go translucent. Add the garam masala and stir it round for a minute to heat up the spices before adding any of the wet ingredients.
Add the tin of tomatoes, the coconut milk, the drained chickpeas and the pineapple chunks and their juice. Add the griddled cauliflower, cover the pan and turn the heat up to high and bring to the boil. It should be ready when the rice is, but if the sauce is a bit sloppy then take the lid off and give it a couple of minutes at a fierce heat, stirring all the time to prevent it catching on the bottom of the pan. Squeeze the juice of the remaining half lemon into the curry and season to taste with salt and pepper if it needs it. Check that the rice is cooked through and drain it if there’s too much water in the pan. Scatter the torn coriander leaves over the curry and serve with the drained rice.
You can serve this with a quick “raita” of fat-free yogurt mixed with fresh chopped mint leaves, and poppadums, chapatis or naan if you want a bit more carb content with your tea.