Recipe for a warm, coconut & masala infused Cauli Curry with butternut & Swiss chard

1 cup biryani rice
1 onion – peel & chop finely
2 cloves garlic – peel, grate finely & chop
2 tomatoes – grate coarsely (reserving the liquid)
2 tbsp Mother-in-law Curry Powder
1 butternut – peel & dice (1½ cm)
1 tin coconut milk
1 head cauliflower – cut into florets
1 tbsp garam masala
100g Swiss chard
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Biryani rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cup for 2) with a pinch of salt and boil gently for 10-12 minutes until cooked, but with a slight bite. Drain.

Fragrant curry: Place a large pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, grated tomato (with the liquid) and Mother-in-law Curry Powder (spicy, so use to preference). Sauté for 3 minutes, then add the butternut and pour in the coconut milk with water, just enough to cover the butternut (½ cup for 4; ¼ cup for 2). Cover with a lid and let it simmer (gently boil) for 5-8 minutes until the butternut starts to soften. Add the cauliflower and simmer (without covering) for another 4-5 minutes until the cauliflower is cooked. Add the garam masala with the Swiss chard and cook for 1 minute until wilted.

Serve the biryani rice topped with the fragrant curry.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.