This dish was born out of needing to find a new way to use the sprouts in my vegbox. The cauliflower goes brilliantly with the spices too and this is an interesting variation on the usual new year curries. This is a quick meal which relies on a well stocked kitchen cupboard and a few fresh veg. I gathered inspiration from this recipe on Noshing With The Nolands. I’ve kept many of the ingredients the same, however, I prefer to use the oven to roast the veg and spices and I think it simplifies this dish. I love the way that once the rice is cooked, this is a one pan dish and I do like to try to be as economical with my pans as possible! I have changed a few ingredients and created some sweetness with the addition of raisins or peas to compliment the earthy and sometimes slightly bitter flavours of the brassicas.
I have used sprouts and cauliflower here, but you could easily use shredded savoy, broccoli or romanesco; or come the summer months, kohlrabi, runner beans, and chard. I particularly like using these winter vegetables with indian spices, and this is a fresh and quick way of producing a much lighter meal than a heavy, saucy curry.
This could be used as a side dish but is hearty and varied enough with the veggies, rice, nuts and spices to be a nutritionally complete meal in itself. I’ve suggested you use cashew nuts or chickpeas to add some protein, but you could easily add both to bulk out the dish and make it a meal, just add a little extra seasoning. It is also wonderful served with boiled eggs, for the non vegans among us,
- 1 cup of brown basmati rice, cooked using the absorption method in 2 cups of vegetable stock.* (85p)
- 3 tbsp of coconut oil (30p)1/2 a head of cauliflower or romanesco (97p)
- 250g of sprouts (97p)
- 1 medium onion or 2-3 shallots (20p)
- 3 cloves of garlic (15p)
- 1-2 red chillis (optional) (15p)
- 2 tsp of turmeric (17p)
- 2 tsp of curry powder (26p)
- 1/2 tsp of cumin (5p)
- 1/2 tsp of coriander (5p)
- A handful of frozen peas or raisins for sweetness, whichever you prefer. (25p)
- 100g of cashew nuts (could be substituted for 200g of chick peas) (£1.71)
Heat the oven to 200 degrees c
Trim and peel the sprouts and halve them if they are large, chop the cauliflower in small florets. Slice the garlic and chillies and either slice or quarter the onions or shallots. Toss all this veg in the coconut oil and spices and put into the hot oven for 20 minutes, shaking and turning the veg half way through cooking.
After 20 minutes add the cooked rice, cashew nuts and raisins, mixing well to coat the new ingredients in the oil and spices, then season well with salt and pepper to your taste. Put it all back into the hot oven for 5-7 minutes to warm through, and then it is ready to serve.
Spoon into bowls and serve simply as it is, or accompanied with chutneys or maybe with some spiced baked tofu or a soft boiled egg.
Each portion adds up to £1.44 Try it for a quick dinner (an even quicker dinner if you have pre cooked or leftover rice hanging about!)
* I’ve also made this with quinoa, cooked in exactly the same way, and it was awesome.