Indian Cauliflower Curry with Rice and Garlic Roti

Steps

1. Cook rice Preheat oven to 200°C. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Cook curry Thinly slice shallot. Heat a drizzle of oil in a large pot on medium heat. Add shallot, pumpkin, curry spice mix, curry paste and ginger. Cook stirring for about 2 minutes until fragrant. Add water and coconut milk and simmer for about 10 minutes or until pumpkin is nearly tender.
3. Cut cauliflower into small florets. Slice courgette in half lengthways and thinly slice. Add cauliflower to curry and cook for 5 minutes. Add courgette, peas, soy sauce and vinegar and cook a further 3-4 minutes until courgette is tender.
4. Cook roti Cut roti in half and place on a baking tray. Bake for 5-7 minutes until warmed through. Finely dice cucumber and roughly chop coriander.
5. To serve Spoon rice into bowls and top with cauliflower curry, a dollop of yoghurt and a sprinkle of cucumber and coriander. Serve roti on the side.