Page title and description
Cook's notesTo make this vegan-friendly omit the yogurt or use a dairy-free alternative.
- oil for frying, e.g. rapeseed
- 2 onions, thinly sliced
- 2 tbsp medium hot curry powder (less if you prefer it milder)
- 2 x 400g tins chopped tomatoes
- 10 cardamom pods
- 200g brown basmati rice, rinsed well and drained
- 1 large cauliflower, cut into bite-sized florets
- 200ml fat-free yoghurt, plus extra to serve
- 2 large garlic cloves, crushed
- 50g piece fresh ginger, peeled and grated
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 50g fresh coriander
- 4 tbsp flaked almonds, toasted in a dry frying pan until golden
- fried onions to garnish (for sinners)
Prep time: 15 min
Cooking time: 50 min
Step 1Preheat oven to 190°C/Gas 5. Heat 2 tablespoons of oil in a large pan. Fry the onion on a low heat for about 10 minutes, until soft and translucent, without colouring.
Step 2Add the curry powder, tinned tomatoes, cardamom pods, rice and 600ml water. Bring to the boil, reduce the heat and simmer for 25 minutes, or until the rice is tender.
Step 3While the rice is cooking, toss the cauliflower with the yoghurt, garlic, ginger, cumin seeds, turmeric, garam masala and half the coriander leaves in a baking dish. Roast until the cauliflower is just tender but still with some bite, about 20-30 minutes, depending on how small you've cut the florets.
Step 4Remove from the oven and stir in the cooked rice and half the almonds. Cover with foil and bake for a further 15 minutes.
Step 5Serve sprinkled with the rest of the almonds, coriander leaves, crispy fried onions (if using) and a dollop of extra yogurt.