Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Spicy cauliflower rice with minty cucumber raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 85g brown basmati rice
- 1 tsp ground turmeric
- 2 tsp ground coriander
- seeds from 6 cardamom pods
- 1 tbsp finely chopped fresh ginger
- 2 bay leaves
- 1 red chillideseeded and finely chopped
- 2 tsp reduced-salt vegetable bouillon(wheat free if you're gluten free)
- 25g creamed coconutchopped
- 400g can chickpeas(no need to drain)
- 200g cauliflower floretsbroken into bite-sized pieces
- 1 red peppercut into chunks
- 1 red onioncut into thin wedges
- 1 tbsp rapeseed oil
- ½ tsp cumin seeds
For the minty cucumber raita
- 150ml pot live natural bio yogurt
- ¼ cucumbercoarsely grated
- ½ small pack mintleaves chopped, a few left whole
Nutrition: per serving
- kcal588
- fat19g
- saturates7g
- carbs73g
- sugars18g
- fibre14g
- protein23g
- salt0.2g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the rice in a sauté pan with the turmeric, coriander, cardamom, ginger, bay leaves and chilli. Pour in 300ml water and add the bouillon and creamed coconut. Bring to the boil, cover the pan and leave to simmer for 15 mins. Add the chickpeas with their liquid (and a little more water if necessary), then cook, covered, for 10 mins more.
step 2
Meanwhile, toss the cauliflower, red pepper and onion in the oil with the cumin seeds. Spread out on a baking sheet and roast for 20 mins until the vegetables are tender and a little charred around the edges.
step 3
While the cauliflower and rice cook, make the raita by mixing together the yogurt, cucumber and chopped mint.
step 4
When the cauliflower and rice are tender (the stock should be absorbed by now), toss the two together, scatter with the mint leaves and serve with the raita on the side.
