Indian Cauliflower Curry with Rice

Indian Cauliflower Curry with Rice

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 14, 2018.



  • ¾ cup brown rice
  • 1¼ cups water


  • ½ red onion
  • 200g diced pumpkin
  • 1 pack curry spice mix
  • 40g korma curry paste
  • 1-2 tsp minced ginger
  • 1½ cups vegetable or chicken stock
  • 200ml coconut milk
  • ¼ cauliflower
  • 1 courgette
  • 125g frozen peas
  • ½ tsp soy sauce
  • ½ tsp rice wine vinegar

To Serve

  • 2 garlic roti breads
  • 1 Lebanese cucumber
  • 1 Tbsp chopped coriander
  • Pinch of chilli flakes (optional)

Have Handy

  • oil
  • salt
  • pepper
  • chilli flakes


  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 15 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Cook curry Thinly slice onion. Heat a drizzle of oil in a large pot on medium heat. Add onion, pumpkin, curry spice mix, curry paste and ginger. Cook stirring for about 2 minutes until fragrant. Add stock 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. Season to taste.
  4. Cook roti Cut roti in half and place on a baking tray. Bake for 5-7 minutes until warmed through. Finely dice cucumber.
  5. Serve rice and top with curry. Sprinkle with cucumber, coriander and chilli flakes. Serve roti on the side.

Nutritional Information

Energy 2438 kj
583 kcal
Protein 18.6g
Carbohydrate 84.6g
Fat 16.4g