Curried Cauliflower with Rice

Instructions

1. Step 1

   Drain the rinsed rice, then place it in the saucepan with the water and ½ tsp (3 gr) of the salt. Bring to a boil over high heat, cover, reduce to low heat, and cook for 12 minutes; remove from the heat and leave covered for 10 minutes.

   Timer: 22 min (fixed)

   Ingredients used: 250.0 gr Basmati Rice, 3.0 gr Salt, 500.0 ml Water

   Cookware: fine mesh strainer, saucepan

2. Step 2

   Heat the vegetable oil in the large pot over medium heat. Add the cumin seed and cook for 30 seconds, then add the onion and cook until softened and lightly golden, 6 to 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, ginger, curry powder, and turmeric. Cook over medium heat, stirring continuously, for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 3.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

4. Step 4

   Add the cauliflower and stir until the florets are evenly coated with the spiced onion mixture.

   Timer: 2 min (fixed)

   Ingredients used: 800.0 gr Cauliflower

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the tomato, coconut milk, and remaining 1 tsp (6 gr) salt. Bring to a gentle boil over medium heat, cover, reduce to low heat, and simmer until the cauliflower is tender, 15 to 18 minutes.

   Timer: 18 min (fixed)

   Ingredients used: 400.0 gr Canned Crushed Tomato, 400.0 ml Coconut Milk, 6.0 gr Salt

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the curry from the heat and stir in the lime juice and cilantro. Fluff the rice and serve it with the curry.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: large pot, saucepan, wooden spoon