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)
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.