Vegan ‘Butter’ Cauliflower Curry
with Garlicky Spiced Rice & Scallion
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Can anything ever beat butter chicken? In this case, try a vegan take on that Indian resto classic, favoured for its creamy mouthfeel and spicy mellowness. So move on over chicken, we’re concentrating on cauliflower instead. Sautéed to golden, the florets soak up a sumptuous sauce enriched with coconut milk and tangy with tomato paste. A scattering of scallion top pretties it up, over a base of spiced, garlic-infused rice.
We will send you:
- 15ml Minced garlic
- 1 Scallion
- 1 Lime
- 1 Head of cauliflower
- 165ml Coconut milk
- 160g White rice
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 12g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Medium pot
Large pot
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
11 g
Sodium
400 mg
Total Carb
94 g
Sugars
12 g
Protein
14 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the garlic, ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the core of the cauliflower; cut the head into small florets. Juice the lime. Thinly slice the scallion, separating the white bottom and green top.
Start the curry
In a large pot, heat a drizzle of oil on medium. Sauté the cauliflower and white bottom of the scallion, 2 to 3 min., until beginning to brown. Add the tomato paste, and remaining garlic and spices. Cook, stirring frequently, 2 to 3 min., until the tomato paste is dark red and the garlic is fragrant.
Finish the curry
To the pot of cauliflower, add the demi-glace, coconut milk, ¾ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, 4 to 6 min., or until the cauliflower has softened. Add the lime juice (start with ½); stir well.
Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with the green top of the scallion. Bon appétit!
