Name: Pilaf-style coconut cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, thinly sliced; 2 clove garlic, chopped; 2 centimetre piece ginger, peeled, chopped; 1/4 cup korma paste; 400 millilitre can coconut milk; 350 gram pumpkin, peeled, chopped into 1cm cubes; 1 cup chicken stock; 1/2 head cauliflower, cut into florets; 1/2 cup frozen peas, thawed; 250 gram punnet cherry tomatoes, halved; coriander sprigs, pappadums to serve

Pilaf-style coconut cauliflower

This lower carb version of pilaf smartly substitutes rice for cauliflower. Served with pappadums and coriander, this recipe is full of subtle Indian flavours

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

2 clove garlic, chopped

2 centimetre piece ginger, peeled, chopped

1/4 cup korma paste

400 millilitre can coconut milk

350 gram pumpkin, peeled, chopped into 1cm cubes

1 cup chicken stock

1/2 head cauliflower, cut into florets

1/2 cup frozen peas, thawed

250 gram punnet cherry tomatoes, halved

coriander sprigs, pappadums to serve

Method

1.In a large frying pan, heat oil on medium. Sauté onion, garlic and ginger for 3-4 minutes until tender. Stir in korma paste, then cook for 1-2 minutes until fragrant.

2.Add milk and bring mixture to a simmer, stirring. Add in pumpkin and stock, then simmer for 5 minutes.

3.In a food processor, pulse cauliflower until chopped to the size of rice grains. Stir through curry sauce and cook, covered, for a further 10-15 minutes until tender.

4.Add peas and tomatoes. Heat gently, stirring, until warmed through. Sprinkle with coriander and serve with pappadums.

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