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Cauliflower Pulao Rice


Ingredients

1 tsp cumin

4 garlic ginger cubes

½ tsp coriander powder

½ tsp cumin powder

½ tsp fennel powder

½ tsp mango powder

2 x 150g bag of frozen cauliflower rice

4 cubes of frozen ginger garlic (substitute for 4 crushed cloves or garlic and 1 thumb- size piece of ginger grated instead)

Salt to taste

2 tsps pau bhaji masala

1 red pepper diced.

Few sprigs of coriander chopped finely.

150g frozen broad or soya beans defrosted.

1-2 green chillis cut finely depending on your spice level.

2 tsps. lime or lemon juice

¼ tsp turmeric

¼ tsp black pepper


Method

  1. Heat up a large non-stick saucepan and add the cumin and dry fry for 30 secs ensuring to stir and not to allow the cumin to burn.

  2. Add the onions and cook until soft- adding in veg stock a little at a time to stop burning.

  3. Add the ginger/garlic and chilli and cook till the ginger/garlic is defrosted or for 1 min and fragrant if adding fresh. (Keep adding veg stock to prevent burning)

  4. Add the cauliflower rice and the rest of the spices except for the pau bhaji masala and allow to cook for 5 mins until defrosted- add a small splash of veg stock to prevent burning if needed.

  5. Add the red pepper, pau bhaji masala and broad beans and cook for a further 3 mins until the cauliflower and pepper is tender.

  6. Mix through the lime juice and serve with coriander and unsweetened plant yoghurt.



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