Ingredients
- 4-6 oz (100-150g) cauliflour
- 1 small onion
- 1 tbsp vegan margarine
- 1 clove garlic
- 1/4 inch piece fresh ginger root
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp garam masala
- 1/4 tsp chilli powder or more to taste
- 1 tbsp tomato paste
- 4 tbsp water
- sea salt to taste
- 2 oz (55g) frozen peas 1/3 cup
- 1 tbsp soya milk
- 2 1/2-3 oz (70-85 g) brown rice 1/3-1/2 cup
Preparation
Step 1
1- Chop the cauliflower into florets and cook in a very small amount of water for about 5 min. Drain.
2- Grate the onion coarsely. Heat the margarine in a saucepan and add the onion. Cook briefly until it begins to change colour. Meanwhile, crush the garlic and grate of finely chop the ginger. Add them to the saucepan and stir well. Cook for another minute or so.
3- Stir in the spices and cook for about 30 seconds longer. Then add the tomato paste and water, plus a little salt if required. Bring to boil, then stir in the cauliflower and peas. Lower the heat, cover the pan and cook for about 5 minutes, until the cauliflower and peas are tender.
Stir in the soya milk and serve over the rice, accompanied by mango chutney and poppadum if desired.