Name: Cauliflower in Coconut Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 tsp olive oil; 1 large brown onion, cut into slivers; 3 garlic cloves, crushed; 3cm piece ginger, finely grated; 1 cinnamon stick, broken in half; 4 cardamom pods, bruised; 3 cloves; 1 star anise; 11/2 tsp ground turmeric; 1 long green chilli, cut in half lengthways; 600g (1 small) head cauliflower, cut into small florets; 600g carisma potatoes, chopped; 400ml can light coconut milk; 250ml (1 cup) salt-reduced vegetable stock or gluten-free stock; 200g green beans, trimmed, cut in half diagonally; 300g pkt firm tofu, drained, cut into cubes; 210g (1 cup) doongara rice, cooked following packet directions, to serve; Coriander leaves, to serve

Cauliflower in Coconut Sauce

A colourful vegetarian dish that will please even the fussiest eaters.

Serves 6

Prep

15M

Cook

40M

Total

55M

Ingredients

2 tsp olive oil

1 large brown onion, cut into slivers

3 garlic cloves, crushed

3cm piece ginger, finely grated

1 cinnamon stick, broken in half

4 cardamom pods, bruised

3 cloves

1 star anise

11/2 tsp ground turmeric

1 long green chilli, cut in half lengthways

600g (1 small) head cauliflower, cut into small florets

600g carisma potatoes, chopped

400ml can light coconut milk

250ml (1 cup) salt-reduced vegetable stock or gluten-free stock

200g green beans, trimmed, cut in half diagonally

300g pkt firm tofu, drained, cut into cubes

210g (1 cup) doongara rice, cooked following packet directions, to serve

Coriander leaves, to serve

Method

Heat the oil in a large heavy-based saucepan over medium. Add the onion, garlic, ginger, cinnamon stick, cardamom, cloves and star anise. Cook, stirring often, for 6-7 minutes or until onion softens. Add turmeric and chilli, and stir for 1 minute.

Add the cauliflower, potato, coconut milk and vegetable stock to the pan. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 20-25 minutes or until the cauliflower is almost tender. Add the beans and tofu and cook, partially covered, for 5-10 minutes or until the beans are tender and the tofu is heated through. Remove and discard cinnamon, cardamom, cloves and star anise.

Serve rice topped with the cauliflower mixture and coriander.