Cauliflower & Chickpea C...
Heating things up with this nourishing Cauliflower & Chickpea Coconut Curry,...
Prep 20 mins
Cooking 30 mins
Lighter and healthier than any meat version, vegetable breyani ticks all the boxes for a belly-pleasing winter meal. We cut the bad fat by not using the traditional ghee, opting instead for just the teeniest bit of good-for-you coconut oil. Breyani, whether meat-based or vegetarian, is normally quite a kerfuffle. That’s not how we roll, so we vastly simplified our recipe too!
Fry the onion in coconut oil over low heat until soft. Add the garlic and ginger and all the vegetables (except the peas) and fry for five minutes. Add the Natural Herb & Spices Curry, three cardamom pods, the cloves and cinnamon stick and fry for a further minute. Add the water and coconut milk and quarter teaspoon salt. Turn heat real low, cover and simmer until the potatoes and carrots are just cooked.
Next up, soak the basmati rice in cold water for 5 minutes, then drain. Place rice in a saucepan, cover with boiling water, add a quarter teaspoon salt, five cardamom pods and cinnamon stick. Cook, without a lid, until the rice is very nearly done, with just a bit of an al dente bite – it takes about 10 minutes. Pour rice into a colander and rinse under cold water.
Once the veggies are cooked there should have just a tiny bit of liquid left in the pot. Add the frozen peas to the veggies. Now spoon the rice on top of the veggies. Mix the turmeric with two tablespoons water and spoon it over one half of the rice (this way you’ll end up with some white rice and some yellow rice in your breyani, a feast for the eyes!)
Place the lid on and cook over low heat for 3-5 minutes – the little bit of liquid left in the veggies will create steam that finishes the cooking of the rice. Use a fork to mix the veggies and rice together and garnish with toppings. Serve with chutney and some plain yoghurt.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za