South Indian Bowl
Preheat oven to 200C or 180C fan-force. Line an oven tray with baking paper. Place cauliflower, vegetable oil and turmeric in a large bowl. Season and toss to coat. Arrange on prepared tray in a si…
- Cook55 min
- Total55 min
- Serves4
- LevelIntermediate
Ingredients
- 400g cauliflower florets
- 1 tbsp. vegetable oil
- 1/3 tsp. ground turmeric
- 3 xcarrots, coarsely grated
- 200g green beans, trimmed, cut into 3cm pieces
- 1 tsp. brown mustard seeds
- 1 red onion, finely chopped
- 3 sprigs fresh curry leaves
- 1 tsp. cumin seeds
- 2 tbsps. shredded coconut
- 1 tbsp. lemon juice
- 2 x 250g pkts quinoa and brown microwave rice
- 100g paneer
- to serve Indian chutney
Method
- Preheat oven to 200C or 180C fan-force. Line an oven tray with baking paper. Place cauliflower, vegetable oil and turmeric in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes.
- Meanwhile, cook beans in a small saucepan of boiling salted water for 3 minutes or until tender. Drain and return to pan to keep warm.
- Meanwhile, heat coconut oil in a large frying pan. Cook mustard seeds for 1 minute or until they start to pop. Add onion, curry leaves and cumin seeds and cook, stirring, for 5 minutes or until onion softens. Add half of onion mixture to beans. Add carrot and coconut to large pan and cook, stirring, over medium heat for 1-2 minutes or until carrot is bright orange. Add lemon juice and toss to coat.
- Meanwhile, lightly spray a frying pan with oil and heat over medium-high. Cook paneer, tossing for 3-4 minutes or until golden.
- Divide quinoa and rice between 4 bowls. Arrange beans, carrot, cauliflower and paneer over rice. Serve with a dollop of chutney.
