Recipe

Cauli Coconut Curry

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Cauli Coconut Curry

A warm, coconut & masala infused curry with butternut, cauliflower & Swiss chard.




Ingredients to serve 2

  • ½ cup x biryani rice
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x tomatoes – grate coarsely (reserving the liquid)
  • 1 tbsp x Mother-in-law Curry Powder
  • ½ x butternut – peel & dice (1½ cm)
  • ½ tin x coconut milk
  • ½ head x cauliflower – cut into florets
  • ½ tbsp x garam masala
  • 50g x Swiss chard
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x biryani rice
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 x tomatoes – grate coarsely (reserving the liquid)
  • 2 tbsp x Mother-in-law Curry Powder
  • 1 x butternut – peel & dice (1½ cm)
  • 1 tin x coconut milk
  • 1 head x cauliflower – cut into florets
  • 1 tbsp x garam masala
  • 100g x Swiss chard
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Biryani rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cup for 2) with a pinch of salt and boil gently for 10-12 minutes until cooked, but with a slight bite. Drain.

Step 3

Fragrant curry: Place a large pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, grated tomato (with the liquid) and Mother-in-law Curry Powder (spicy, so use to preference). Sauté for 3 minutes, then add the butternut and pour in the coconut milk with water, just enough to cover the butternut (½ cup for 4; ¼ cup for 2). Cover with a lid and let it simmer (gently boil) for 5-8 minutes until the butternut starts to soften. Add the cauliflower and simmer (without covering) for another 4-5 minutes until the cauliflower is cooked. Add the garam masala with the Swiss chard and cook for 1 minute until wilted.

Step 4

Serve the biryani rice topped with the fragrant curry.