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
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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


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