Roasted Cauliflower & Chicken Bengal Curry
with Basmati Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1
Red Onion
1 packet
Coconut Cream
1 packet
Bengal Curry Paste
320 g
Chicken Thigh
1 sachet
Brown Mustard Seeds
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1
White Turnip
1
Cauliflower
Nutrition Values
Cooking Steps
Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut white turnip into bite-sized chunks. Place cauliflower and turnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
While the veggies are roasting, add water (for the rice) to a medium saucepan and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Chop the extra chicken thigh into 2cm chunks.
If you've doubled your chicken thigh, cook in batches for the best results.
Return the chicken (plus any resting juices) to the pan. Add coconut cream, water (for the curry) and the salt and stir to combine. Reduce heat to medium and simmer until slightly thickened and the chicken is cooked through, 3-4 minutes. Stir through roasted cauliflower and baby spinach leaves until spinach is just wilted, 1-2 minutes.
TIP: Add another splash of water if you prefer a looser curry!
Divide basmati rice between bowls. Top with Bengal chicken curry and roasted cauliflower curry to serve. Enjoy!
