Warming Ginger, Cauliflower and Coconut Bowl
with Zesty Rice and Black Beans
This Warming Ginger, Cauliflower and Coconut Bowl will be on your table in less than 25 minutes. Packed full of veg, including cauliflower, black beans, spinach and the flavours of tomato and ginger, it's perfect for warming up with. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300 grams
Cauliflower Florets
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
30 grams
Tomato Puree
1 carton(s)
Black Beans
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
1 unit(s)
Lime
40 grams
Baby Spinach
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.
b) Halve any large cauliflower florets.
c) 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.
d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.
a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-hight heat.
c) Once hot, add the garlic, ginger puree and tomato puree. Fry until fragrant, 1 min.
a) Meanwhile, drain and rinse the black beans in a sieve.
b) Once fragrant, stir the coconut milk, veg stock paste, black beans, sugar and water for the sauce (see pantry for both amounts) into the frying pan.
c) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.
d) While the stew simmers, zest and cut the lime into wedges.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir in the soy sauce and a good squeeze of lime juice.
c) When the cauliflower is ready, stir it through the sauce.
a) Fluff up the rice with a fork, then stir through the lime zest.
b) Share the zesty rice between your bowls.
c) Spoon over the cauliflower and black bean stew.
d) Serve with any remaining lime wedges for squeezing over.
