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Summer tomato curry with cauliflower rice

This tomato curry with cauliflower rice is a simple vegetarian meal. Add a dollop of yoghurt for richness if you like.
Summer tomato curry with cauliflower riceWilliam Meppem

This simple curry is great served with steamed basmati rice, but it’s also fantastic with the cauliflower rice we have here. The cauliflower rice can simply be steamed; we like to add a bit more flavour by frying it with mustard seeds, onion and garlic. A dollop of yoghurt would add a touch of richness if you fancy it.

Ingredients

Cauliflower rice

Method

1.Heat coconut oil in a large saucepan over medium-high heat, add onion, ginger, garlic and chilli and fry until tender (3-4 minutes). Stir in spices until fragrant (30 seconds), then add canned tomatoes, curry leaves and 150ml water, bring to a simmer and cook until well flavoured (6-7 minutes). Add tomato wedges, simmer until beginning to break down (2-3 minutes) and season to taste.
2.Meanwhile, for cauliflower rice, process cauliflower in a food processor until very finely chopped. Heat coconut oil in a frying pan over medium-high heat, add onion and garlic and sauté until tender. Stir in mustard seeds until they begin to pop, then stir in cauliflower and fry until just tender (2-3 minutes). Season to taste and serve with tomato curry, coriander and lime wedges.

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