Name: Cauliflower and Coconut Curry with Lemony Rice
Cook time: 35 min
Yield: 4
Ingredients: 1 small cauliflower (about 800g), cut into bite-sized florets; 1 red onion, cut into 2cm slices; 200g green beans, trimmed; Small chunk ginger (about 30g), peeled and cut into thin matchsticks; 3 garlic cloves, thinly sliced; 1tsp cumin seeds; 1tsp mustard seeds; 1tsp fennel seeds; 1tsp ground turmeric; Pinch of dried chilli flakes; Olive oil; 200g cherry tomatoes, halved; 1 x 400ml tin coconut milk; Juice ½ lemon (you use the rind in the rice); FOR THE LEMONY RICE; 100g basmati rice, rinsed; ½ lemon, the rind peeled off in large strips using a vegetable peeler

VMG Recipes