Curry Rice with Chickpeas, Pan-Roasted Cauliflower & Minty Ember Coconut Yogurt

Serves: 4-6 people

Time: 40 minutes

Skill level: Medium

To Finish

Once your golden, crispy cauliflower is ready, spread it over your beautiful curry rice. Dollop generous spoonful’s of that creamy, minty ember coconut yogurt all over, and scatter a few coriander leaves on top for a fresh, herby finish. Yum!

For the Rice

                  •               1 jar Bold Beans chickpeas

                  •                2 tablespoons fresh ginger, finely grated

                  •                300g basmati rice

                  •                1 can (400ml) coconut milk

                  •                1/4 cup water

                  •                1 tub tikka paste (I like Patak’s)

                  •                2 tablespoons light soy sauce

                  •                1 leek, finely sliced

                  •                2 tablespoons olive oil

Method:

1.  Drizzle your olive oil into a large pan over medium heat. Add the finely sliced leeks and ginger, and let them sizzle and soften, stirring now and then.

2. Wash the rice under cold running water

3. Stir in the tikka paste and let it fry for 3-5 minutes, waking up all those gorgeous spices.

 4.  Splash in your water, and use a wooden spoon to scrape up any tasty bits stuck to the bottom.

 5.  Tip in the coconut milk, chickpeas, rice, and soy sauce. Give it a good stir, pop on a tight-fitting lid, and bring it all to a boil. Let it bubble for 5-7 minutes, stirring once.

 6.  Take the pan off the heat but keep that lid on! Let it sit for 10 minutes to soak up all the lovely Flavors and finish cooking. Check the rice – if it’s still a bit crunchy, add 1/4 cup more water, stir, and leave for another 10 minutes.

Pan-Roasted Cauliflower

• 2 small onions, peeled and thinly sliced

• 1 medium cauliflower, broken into bite-sized florets

• teaspoon sea salt

• 6 cardamom pods (optional)

• 1 teaspoon chili flakes (optional)

• 6-8 curry leaves (fresh or dried)

• 2 tablespoons olive oil

Method:

1. Heat the olive oil in a non-stick pan over high heat. Throw in the cauliflower and let it dance around in the hot oil, getting lovely and charred. Keep it moving for 10 minutes.

2.Add the sliced onions, sea salt, cardamom, chili flakes, and curry leaves. Cook everything until the onions are gorgeously caramelized and the cauliflower has a lovely golden colour.

Mint, Ember & Coconut Yogurt

1/4 bottle of BLAK EMBER hot sauce

250g coconut yogurt

2 tablespoons chives, finely sliced

3 tablespoons fresh mint, finely chopped

Juice of half a lime

A good pinch of salt

Method:

Mix the coconut yogurt, BLAK EMBER hot sauce, chives, mint, lime juice, and a pinch of salt in a bowl. Give it a taste – it should be cool, creamy, and a little fiery. Adjust to your liking.