PILAF-STYLE COCONUT CAULIFLOWER
Prep 10 mins | Cook 25 mins | Serves 4
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
2 cm piece ginger, peeled, chopped
¼ cup korma paste
400 ml can coconut milk
350 g pumpkin, peeled, cut into 1 cm cubes
1 cup chicken stock
½ head cauliflower, cut into florets
½ cup frozen peas, thawed
250 g punnet cherry tomatoes, halved
Coriander sprigs, pappadums, to serve
1. In a large frying pan, heat oil on medium. Saute onion, garlic and ginger 3 to 4 mins until tender. Stir in korma paste and cook 1 to 2 mins until fragrant.
2. Add coconut milk and bring to a simmer, stirring. Mix in pumpkin and stock. Simmer 5 mins.
3. In a food processor, pulse cauliflower until chopped to the size of rice grains. Stir through curry sauce and cook, covered, a further 10 to 15 mins until tender.
4. Add peas and tomato. Heat gently, stirring. Serve sprinkled with coriander and accompanied with pappadums.