Malabar-Style Roasted Cauliflower Curry And Rice inspired by Bend It Like Beckham (2002)
Bend It Like Beckham (2002), “Anyone can cook aloo gobi, but who can bend the ball like Beckham?” Jess cooks at home with her mum. (23 mins and 3 seconds)
Get ready to fuel your football antics and put a little cauliflower power in this impossibly creamy Malabar-style curry. Once your spiced florets are crispy, toss them into a rich coconut sauce and sprinkle with toasted cashews. This one’s a real winner.
For 2 people [double for 4]
- 1 tsp ground coriander
- 25g cashew nuts
- 16g tomato paste
- 15g tamarind paste
- 1 tbsp curry powder
- 15g fresh root ginger
- 1/2 tsp ground fenugreek
- 11g vegetable stock mix
- 130g basmati rice
- 50g solid creamed coconut
- 1 garlic clove
- 1 cauliflower
- 1 tomato
- 1 red onion
You’ll also need
- Salt, vegetable oil
Cooking instructions 25 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan) / gas 7. Chop the cauliflower into bite-sized florets, discarding the leaves and add to a baking tray with a generous drizzle of vegetable oil, the curry powder and a very generous pinch of salt. Give everything a good mix up and put the tray in the oven for 12-15 min or until the cauliflower is tender – this is your roasted curried cauliflower.
Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
While the rice is cooking, peel and chop the red onion[s] into wedges. Roughly chop the tomato[es]. Peel and finely chop (or grate!) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat.Once hot, add the cashew nuts and cook for 2-3 min or until toasted, then transfer to a small bowl and set aside for later, reserve the pan. Tip: Watch them like a hawk to make sure they don’t burn!
Boil half a kettle and return the pan to a medium heat with a generous drizzle of vegetable oil. Once hot, add the onion wedges, ground coriander and ground fenugreek. Season with a generous pinch of salt and cook for 5-6 min or until the onion has started to soften.
Meanwhile, dissolve the vegetable stock mix, tamarind paste, tomato paste and creamed coconut in 200ml [350ml] boiled water – this is your coconut & tamarind stock. Once the onion has softened, add the chopped garlic, chopped ginger and chopped tomato and cook for 30 secs or until fragrant.
Once fragrant, add the coconut & tamarind stock and roasted curried cauliflower to the pan. Cook, covered, for 4-5 min or until reduced to a curry-like consistency – this is your Malabar-style cauliflower curry. Serve the Malabar-style cauliflower curry over the basmati rice and garnish with the toasted cashews. Enjoy!