Curried Cauliflower & Mango Salad with Chickpeas & Coconut Yoghurt

Curried Cauliflower & Mango Salad with Chickpeas & Coconut Yoghurt

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 12, 2020.
Order Now
Order Now

Ingredients

Rice

  • 1 cup basmati rice
  • 200ml coconut milk
  • 1/2 cup water

Cauliflower Salad

  • 1/4 cauliflower, chopped into florets
  • 1 clove garlic, minced
  • 400g chickpeas, drained & rinsed
  • 40g cashews
  • 6g cauliflower spices
  • 1/2 mango, peeled & diced 1cm
  • 1/2 red chilli, thinly sliced (optional)
  • 1 spring onion, thinly sliced

Dressing

  • 75g coconut yoghurt
  • 1 tsp lime juice

To Serve

  • 1/2 bunch coriander, chopped
  • 1/2 lime, cut into wedges
  • 50g mesclun

Steps

  1. Preheat oven to 220°C. Cook rice. Combine all rice ingredients together in a medium pot with a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Fluff rice with a fork and season to taste.
  2. Prep & cook cauliflower salad. Prep cauliflower, garlic and chickpeas. Toss cauliflower, garlic, chickpeas, cashews, cauliflower spices and 1/2 tsp salt with a drizzle of oil on a lined oven tray. Bake for 15-20 minutes, until cauliflower is just tender and golden.
  3. Meanwhile, prep remaining salad ingredients. Prep mango, chilli and spring onion.
  4. Prep dressing. In a small bowl, combine coconut yoghurt and lime juice together. Season to taste with salt and pepper.
  5. To finish. Just before serving, toss roasted cauliflower with mango, chilli and spring onion. Season to taste with salt and pepper. Prep coriander and lime.
  6. Serve rice and mesclun topped with cauliflower salad, dressing and coriander. Serve lime wedges on the side.

Nutritional Information

Energy 2558 kj
611 kcal
Protein 15.8g
Carbohydrate 76.0g
Fat 25.8g