1. Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.
  2. Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain.
  3. Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste.
  4. Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower


  • 240g Grohe Pure Basmati rice
  • 400ml can coconut milk
  • 300ml vegetable stock
  • 1 cauliflower, cut into small florets approx.
  • 370g 1 tbsp oil
  • 1 onion, sliced (170g)
  • ½-1 tsp red chilli flakes
  • 1 tbsp medium curry powders
  • 2 tsp black mustard seeds
  • 150g frozen peas
  • 50ml water
  • 50g toasted flaked almonds (optional)
  • 50g sultanas
  • 20g pack coriander, chopped


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