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Cauliflower-lime curry

  • 1
  • Easy
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Recipe Ingredients

  • 1 cup basmati rice
  • 2 limes
  • 400ml light coconut milk
  • 1 medium onion (170g to 230g), thinly sliced
  • 1 tsp curry powder
  • salt
  • 1/4 cup crunchy peanut butter
  • 1/4 cup water
  • 1 head cauliflower, cored and cut into small florets
  • 400g can chickpeas, rinsed and drained

Recipe Directions

  1. Prepare rice according to instructions. From limes, finely grate peel into a small bowl. Squeeze 2 tablespoons lime juice into another small bowl.
  2. In a large pot, heat 1/2 cup coconut milk on medium heat until bubbling. Add onion, curry powder and 1/4 teaspoon salt; cook for 5 to 6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.
  3. Into pot with onion, whisk peanut butter, water and remaining coconut milk. Heat to boiling on high. Reduce heat to medium. Add cauliflower and chickpeas; cover and cook for 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.
  4. When rice is cooked, fluff with fork; gently fold in reserved lime zest. Serve curry with rice.
  Each serving  About 2 100kJ, 16g protein, 70g carbohydrate, 19g total fat (7g saturated), 11g fibre, 0mg cholesterol.

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