Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Roast cauliflower & hazelnut pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 2 garlic clovescrushed
- 5cm piece gingergrated
- 2 tbsp garam masala
- 300g brown basmati rice
- 700ml hot vegetable stock
- 3 curry leaves
- 250g cauliflowerbroken into florets
- 2 tbsp medium curry powder
- handful corianderchopped
- 100g toasted hazelnutchopped
- 150ml pot natural yogurtto serve
Nutrition: per serving
- kcal563
- fat26g
- saturates3.8g
- carbs65g
- sugars9g
- fibre8g
- protein17g
- salt0.6glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
step 2
Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
step 3
Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.
