Indian Cauliflower Curry with Rice and Garlic Roti

Indian Cauliflower Curry with Rice and Garlic Roti

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 14, 2018.



  • 1½ cups basmati rice
  • 2¼ cups water


  • 1 shallot
  • 300g pumpkin
  • 1 pack curry spice mix
  • 50g curry paste
  • 1 Tbsp minced ginger
  • 1 cup water
  • 425ml coconut milk
  • ½ cauliflower
  • 1 courgette
  • 250g frozen peas
  • 1 tsp soy sauce
  • ½ tsp rice wine vinegar

To serve

  • 4 garlic roti breads
  • ½ telegraph cucumber
  • 2 Tbsp coriander
  • 1 pottle yoghurt


  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.

Nutritional Information

Energy 2662 kj
636 kcal
Protein 18.9g
Carbohydrate 89.0g
Fat 20.7g