Indian Butter Cauliflower

with Peas and Basmati Rice

2 tsp vegetable oil

10g butter

1 tsp sugar

medium saucepan

medium deep frypan with lid

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain.

Meanwhile, cut the cauliflower stem into 1cm chunks, then cut the head into small florets. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves.

Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the masala seasoning, coriander stems, garlic, 1½ tbs tomato paste* and 10g butter, stirring, for 1 min or until fragrant.

Add the cauliflower, half the tomatoes*, 60ml (¼ cup) coconut milk, 1 tsp sugar and 125ml (½ cup) water to the pan. Bring to the boil, then reduce the heat to low and cook, covered, stirring occasionally, for 10 mins to develop the flavour.

Add the peas to the curry and cook for 5 mins or until the peas and cauliflower are tender. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and butter cauliflower among bowls. Scatter over the coriander leaves and drizzle with 2 tbs coconut milk*. Enjoy!

Add some zing with a generous squeeze of lime, if you have some on hand.