I wouldn’t think it would come out so tasty. What a incredible way to prepare cauliflower. Stunning side dish. Absolutely full of flavors. Get ready for a real sparks of aromas. Let’s get to the recipe.
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For this recipe, you’ll need
Ingredients
1 small cauliflower
1 large zucchini
1 red onion
1 yellow onion
1/2 cup of peas
1 cup of rice
1 1/2 cup of water
For the seasoning
Salt
Pepper
2 tbsp of curry paste ( you can find it in Indian store or on Amazon ) and if you don’t find just use 2 full tbsp of curry powder
2 tbsp mango chutney ( This is findable in every grocery store)
For topping
A nice of cilantro
Few mint leaves
Some pomegranate
1/4 cup yogurt 60g
It a must to have 9-inch nonstick pan!
Proceed:
Prepare first all your vegetables as everything will happen in about 7 to 10 minutes as we don’t want the veggies to get too tender. So !!!
Peel wash and cut both onions into big chunks.
Wash and cut the zucchini as well into about 1-inch chunk
Wash the cauliflower in big running water ( I like to pour some vinegar as well to make sure..) cut out the center and make some nice chunks out of it.
All vegetables are ready. Now you can start on cooking.
Drizzle some olive oil into the pan, let it warm up and starts on sweetened the both onions for about 4-6 minutes on medium high heat. Mixing them once in a while.
Add then the zucchini mix and minutes or so after add in the cauliflower. Let it be for a minutes just to prepare the paste.
In a small bowl combine together the chutney and the curry paste or powder. Mix well to combine and add it to the veggies making sure that all those are well coated with it. Add the peas as finally and keep on cooking for about 4-7minutes.
In the meantime place the amount of rice in a strainer and rinse it thru until the water comes out clear. Add it to the vegetables. Don’t mix but push down the rice just that it get slightly incorporated. Pour in the water. And on medium heat let the water evaporates. About 7 minutes, you still want it to be a bit watery. Cover tightly and let it cooks for 10 minutes. Still on medium high heat. Uncover bring the heat to low and let it crisps for another 10 minutes.
Just before serving , move the pan a bit to make sure that it is moving and nothing is stuck to the bottom of it. You may have to heat it up a little if you don’t serve it right away. Flip it on a serving plate. Top it with Yogurt, pomegranate , fresh cilantro and mint.
Voilà this recipe is just outstanding. It looks is so scrumptious as well. Enjoy now, “et bonne cuisine à tous”.
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