Roasted Cauliflower & Haloumi Korma with Brown Rice & Cashews

Roasted Cauliflower & Haloumi Korma with Brown Rice & Cashews

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 2, 2020.
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Ingredients

Rice

  • 75g brown rice
  • 1/4 cup frozen peas
  • 1/2 pack baby spinach

Cauliflower

  • 1/4 cauliflower, cut into small florets
  • 1/2 tsp oil
  • 1 pack mild curry spices

Korma

  • 1/4 brown onion, thinly sliced
  • 1/2 carrot, grated
  • 1/2 tsp ginger, finely grated
  • 50g haloumi cheese, diced 1cm
  • 1/2 tsp oil
  • 1/2 tsp poppy seeds
  • 1/4 tsp salt
  • 30g korma paste
  • 100ml light coconut milk
  • 1/2 cup water
  • 1 tsp soy sauce

To Serve

  • 1/2 bunch mint, leaves picked
  • 2 Tbsp yoghurt
  • 1/2 pack chopped cashew nuts

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of hot salted water to the boil with the lid on.
  2. Cook rice. Cook rice in pot of boiling water for about 25 minutes, until tender. Add peas for final 3 minutes of cook time. Drain and return to pot with spinach. Season with salt and pepper and keep warm.
  3. Prep & cook cauliflower. Prep cauliflower and toss on a lined oven tray with oil, a pinch of salt and mild curry spices. Roast for about 25 minutes, until golden.
  4. Prep korma. Prep onion, carrot, ginger and haloumi.
  5. Cook korma. Heat oil in a medium pot on medium-high heat. Cook onion, carrot, ginger and poppy seeds with salt for 3-4 minutes, until soft and fragrant. Add haloumi and korma paste and cook for about 1 minute, until fragrant.
  6. Add coconut milk, water measure and soy sauce to pot and bring to a simmer. Simmer for about 5 minutes on medium-low, until thick. When cauliflower is cooked, stir through curry. Season to taste with salt and pepper.
  7. To finish. Prep mint.
  8. Serve. Rice topped with korma, yoghurt, cashew nuts and mint.

Nutritional Information

Energy 1851 kj
442 kcal
Protein 15.3g
Carbohydrate 39.8g
Fat 22.8g