Recipe

Curried Veggie Bowl

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Curried Veggie Bowl

A lavishly easy and tasty caper and curry butter roasted cauliflower curry bowl with fluffy basmati, garlic yoghurt, and a fresh grape tomato and cucumber sambal.




Ingredients to serve 2

  • 1 head x Cauliflower - cut into florets
  • 50g x Capers - chopped
  • 5g x Turmeric
  • 5g x Curry Powder
  • ½ tsp x Cumin Seeds
  • 100g x Basmati Rice
  • ½ x Cucumber - halved, cut into half moons
  • 150g x Cherry Tomatoes - quartered
  • 5g x Basil - leaves pulled from stem
  • 25g x Baby Spinach - long or thick stems removed
  • 1 clove x Garlic - chopped
  • 75ml x Plain Yoghurt
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 heads x Cauliflower - cut into florets
  • 100g x Capers - chopped
  • 10g x Turmeric
  • 10g x Curry Powder
  • 1 tsp x Cumin Seeds
  • 200g x Basmati Rice
  • 1 x Cucumber - halved, cut into half moons
  • 300g x Cherry Tomatoes - quartered
  • 10g x Basil - leaves pulled from stem
  • 50g x Baby Spinach - long or thick stems removed
  • 2 cloves x Garlic - chopped
  • 150ml x Plain Yoghurt
  • 80g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a medium pan of water to the boil for use in Step 1. Melt your butter along with your chopped capers, turmeric, curry powder, and cumin seeds in the microwave for use later.

Washing Instruction

Wash your hands, cauliflower, cucumber and cherry tomatoes well. Rinse your basil and baby spinach thoroughly and drain on paper towel.

Gino's Tip

Butter in curry recipes are so crucial in carrying flavour and adding extra nutty moistness to your overall mouthfeel.

Step 1 - Basmati Rice

Once your water in your medium saucepan has boiled, add your rice and stir, once the water comes back to the boil, reduce your heat to simmer and cook for 8-10 minutes until your rice is fluffy and tender. Drain through a colander once done and reserve to serve. Remember its always a great idea to season your rice before serving.

Step 2 - Curry Butter Roasted Cauliflower

Toss your cauliflower in a large mixing bowl along with some olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 10 minutes then drizzle over your curried butter and mix through. Roast for a further 5-10 minutes until your cauliflower is lightly browned and tender.

Step 3 - Raw Sambal and Garlic, Basil Yoghurt

Mix your half-moon cucumber, cherry tomatoes and baby spinach in a medium mixing bowl - season with olive oil, salt, and pepper before serving. Chop your basil leaves and whisk along with your chopped garlic, plain yoghurt, seasoning with salt and pepper and a drizzling of olive oil.

To Serve

Divide your rice amongst your servings, top with your curried cauliflower, raw sambal and garlic basil yoghurt.