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Tandoori Cauli, Rice & Coriander Chutney

Tandoori Cauli, Rice & Coriander Chutney

Rating
4.5rating out of 5

(633 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Use within

5-6 days

To make this tandoori dish plant-based we've swapped the traditional yoghurt for coconut yoghurt. You'll mix it with curry spices and rub it into cauliflower wedges before roasting. Serve with sultana and lentil rice, flaked almonds and tangy coriander chutney. (Gluten and dairy-free, suitable for coeliacs.)

Prep Time

35 min

Cuisine

Indian

Use within

5-6 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Cauliflower
1 cauliflower
Coconut yoghurt
80g coconut yoghurt
fresh-coriander
20g coriander
mild-curry-powder
1 tbsp curry powder
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
Sultanas
30g sultanas †
chilli flakes 3.18
1/2 tsp dried chilli flakes
rice-vinegar
15ml rice vinegar
turmeric
1/2 tsp ground turmeric
Brown-lentils
1 can of lentils
flaked almonds
1 bag of flaked almonds †
basmati-rice
100g basmati rice
You Will Need
Pestle & mortar, olive oil, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 cauliflower
  • 80g coconut yoghurt
  • 20g coriander
  • 1 tbsp curry powder
  • 1 garlic clove
  • 15g fresh root ginger
  • 30g sultanas<span class="strong">†</span>
  • 1/2 tsp dried chilli flakes
  • 1 rice vinegar sachet (15ml)
  • 1/2 tsp ground turmeric
  • 1 can of lentils
  • bag of flaked almonds<span class="strong">†</span>
  • 100g basmati rice
Typical Values per 100g per serving
Energy 510 kJ
121 kcal
2383 kJ
565 kcal
Fat
of which saturates
3.3 g
1.9 g
15.6 g
8.7 g
Carbohydrate
of which sugars
17.9 g
4.1 g
83.6 g
19.2 g
Fibre 3.1 g 14.5 g
Protein 4.6 g 21.3 g
Salt 0.16 g 0.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 cauliflower
cauliflower(100%)
80g coconut yoghurt
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
20g coriander
coriander(100%)
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
1 garlic clove
garlic
15g fresh root ginger
ginger
30g sultanas
sultanas, sunflower oil
1/2 tsp dried chilli flakes
dried chilli flakes
1 rice vinegar sachet (15ml)
rice vinegar, salt
1/2 tsp ground turmeric
turmeric(100%)
1 can of lentils
lentils, water, salt, ascorbic acid
bag of flaked almonds
almond (nut)
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (None, almond)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Tandoori Cauli, Rice & Coriander Chutney

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop (or grate) the ginger 

Chop the cauliflower into 6 [12] wedges

 

 

2 Tandoori Cauli, Rice & Coriander Chutney

Combine the coconut yoghurt, chopped ginger, ground turmeric and curry powder in a large bowl

Add a generous drizzle of vegetable oil and a pinch of salt – this is your tandoori marinade

Using clean hands, add the cauliflower wedges to the tandoori marinade and give it a good mix up until fully covered in marinade

3 Tandoori Cauli, Rice & Coriander Chutney

Add the marinated cauliflower to a baking tray

Put the tray in the oven for 25-30 min or until cooked through and browned

Meanwhile, drain and rinse the canned lentils

 

4 Tandoori Cauli, Rice & Coriander Chutney

Add the basmati ricesultanas and 250ml [500ml] 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, add the drained lentils, remove from the heat and keep covered until serving – this is your sultana and lentil rice

 

 

5 Tandoori Cauli, Rice & Coriander Chutney

Meanwhile, peel and roughly chop (or grate) the garlic

Chop the coriander finely, including the stalks 

6 Tandoori Cauli, Rice & Coriander Chutney

Grind the chopped garlic in a pestle & mortar with a pinch of salt until you're left with a smooth paste

Add the chopped corianderrice vinegarchilli flakes (Can't handle the heat? Go easy!) a pinch of sugar and 3 tbsp [6 tbsp] olive oil and 2 tbsp [4 tbsp] water to the paste and mix to combine – this is your coriander chutney 

7 Tandoori Cauli, Rice & Coriander Chutney

Once the cauliflower is cooked, add the flaked almonds to the tray

Return the tray to the oven for 2-3 min or until toasted 

8

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Serve the tandoori cauliflower over the sultana and lentil rice

Drizzle with the coriander chutney and garnish with the flaked almonds

Enjoy! 

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