Recipe

Curry & Cauli Rice

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Curry & Cauli Rice

A turmeric, cumin & coconut infused base with green beans & kale on a bed of cauli rice.




Ingredients to serve 2

  • ½ tbsp x sesame oil
  • ½ x onion – peel & chop finely
  • 15g x ginger – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 1 tsp x turmeric
  • 1 tsp x ground cumin
  • 2 x spring onions
  • 100g x green beans – trim ends, cut into 1½ cm pieces
  • 200ml x coconut milk
  • 50g x kale – remove stalks & chop roughly
  • ½ x cauliflower – grate coarsely
  • 20g x coconut flakes
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 tbsp x sesame oil
  • 1 x onion – peel & chop finely
  • 30g x ginger – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 2 tsp x turmeric
  • 2 tsp x ground cumin
  • 4 x spring onions
  • 200g x green beans – trim ends, cut into 1½ cm pieces
  • 400ml x coconut milk
  • 100g x kale – remove stalks & chop roughly
  • 1 x cauliflower – grate coarsely
  • 40g x coconut flakes
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Spring onions: Slice thinly at an angle, keeping the green and white parts separate.

Step 3

Coconut flakes: Toast in a dry pan for 1-2 minutes on a high heat until golden brown. Remove and set aside.

Step 4

Coconut curry base:Place a pan on medium-high heat, when hot add the sesame oil. Add the onion with a pinch of salt and cook for 5 minutes. Then add the ginger, garlic, turmeric, cumin, the white part of the spring onion and water (1 tbsp for 4; ½ tbsp for 2) and sauté for 1 minute. Add the green beans and pour in the coconut milk. Season with salt and pepper, add water (½ cup for 4; ¼ cup for 2) and cook for 3 minutes before adding the kale. Cook for 2-3 minutes until the green beans and kale are cooked. Season with salt and pepper.

Step 5

Cauli rice: Place a pan on medium-high heat with a drizzle of olive oil. Add the grated cauliflower with the green part of the spring onion and sauté for 5 minutes. Season with salt and pepper.

Step 6

Serve the cauli rice topped with the coconut curry and toasted coconut flakes.



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