We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Tandoori Cauli, Rice & Coriander Chutney

Tandoori Cauli, Rice & Coriander Chutney

Rating
4.5rating out of 5

(642 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

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

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!

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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of sultanas (30g)
  • 1 cauliflower
  • 1 garlic clove
  • 15g fresh root ginger
  • 20g coriander
  • 1/2 tsp dried chilli flakes
  • 1 tbsp curry powder
  • 1 can of lentils (400g)
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 1 coconut yoghurt pot (80g)
  • 100g basmati rice
  • 1 rice vinegar sachet (15ml)
  • 1/2 tsp ground turmeric
Typical Values per 100g per serving
Energy 495 kJ
117 kcal
2704 kJ
641 kcal
Fat
of which saturates
2.9 g
1.6 g
15.9 g
8.7 g
Carbohydrate
of which sugars
17.2 g
3.5 g
94 g
19.2 g
Fibre 3.5 g 19.1 g
Protein 4.9 g 26.5 g
Salt 0.15 g 0.82 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 bag of sultanas (30g)
sultanas, sunflower oil
1 cauliflower
cauliflower(100%)
1 garlic clove
garlic
15g fresh root ginger
ginger
20g coriander
coriander(100%)
1/2 tsp dried chilli flakes
dried chilli flakes
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 can of lentils (400g)
lentils, water, salt, ascorbic acid
1 bag of flaked almonds (15g)
almond (nut)
1 coconut yoghurt pot (80g)
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
100g basmati rice
basmati rice
1 rice vinegar sachet (15ml)
rice vinegar, salt
1/2 tsp ground turmeric
turmeric(100%)
Allergens
  • Allergens highlighted by † (nut)

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

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the tandoori cauliflower over the sultana and lentil rice

Drizzle with the coriander chutney and garnish with the flaked almonds

Enjoy! 

Share this recipe