30 in 30: spiced cauliflower with rice and peas

This week's meal for two, ready in 30 monutes and costs no more than Dh30.

Spiced cauliflower with rice and peas. Courtesy Scott Price

Spiced cauliflower with rice and peas

Shopping list

Fresh ingredients:

1 onion

1 bulb garlic

1 x 4cm piece ginger

1 head cauliflower

1 bunch coriander

180g fresh peas (use frozen if you have them in the freezer)

Dry ingredients:

1 small packet curry powder

1 small packet long-grain rice

Total cost: Dh29

Method

Peel and thinly slice the onion, two garlic cloves and the ginger. Break the cauliflower into small florets. Chop the coriander.

Rinse 175g rice well. Tip into a saucepan and cover with 350ml water. Place over a medium-high heat and bring to the boil. Reduce to a simmer, cover with a lid and cook for the time stated on the packet, adding the peas four minutes before the end of the cooking time.

While the rice is cooking, heat a couple of tablespoons of oil in a saucepan over a medium heat. Add the onions and a pinch of salt and cook for 10 minutes, until softened.

Add the garlic, ginger and a couple of teaspoons of curry powder. Stir well and cook for a couple of minutes more, before adding the cauliflower. Season with salt and pepper, reduce the heat slightly and cover with a lid. Leave to cook for six to eight minutes, or until the cauliflower is tender. Remove the lid and increase the heat to high, cook for a couple more minutes, so that the cauliflower starts to crisp slightly around the edges.

Spoon the rice on to a large plate, top with the curried cauliflower, scatter over the chopped coriander and serve.

The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal