Creamy Vegetable Jaipuri Style Curry
with Cauliflower, Peas, Crispy Onion and Coriander
- Milk
- Cereals containing gluten
- Wheat
Ingredients
150 grams
Basmati Rice
1 unit(s)
Cauliflower
1 unit(s)
Onion
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
1 sachet(s)
North Indian Style Spice Mix
15 grams
Ginger Puree
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
120 grams
Peas
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.
Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While the cauliflower roasts, halve, peel and chop the onion into small pieces.
Roughly chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 5-6 mins.
Once softened, stir in the North Indian style spice mix, ginger puree, garlic and tomato puree, fry until fragrant and combined, 1-2 mins more.
Once fragrant, stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins.
When everything's ready, stir the cauliflower and peas through the curry and simmer until piping hot, 1 min more.
Stir in half the coriander. Taste, season with salt and pepper if you feel it needs it. Add a splash of water to the curry if it's looking a little thick.
Once everything's ready, fluff up the rice and share between serving bowls.
Top with your Jaipuri style vegetable curry. Sprinkle over the remaining coriander and crispy onions to finish.
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