- 2tbsp sunflower oil
- 2 red onions, sliced
- 2tbsp garam masala
- 1tsp chilli powder
- 1tsp kalonji (black onion or nigella) seeds
- 1tsp turmeric
- 400ml can coconut milk
- 400g can chopped tomatoes
- 1 large head cauliflower, cut into florets
- juice 1 lemon
- coriander leaves, to serve
- for the lemon rice
- 200g (7oz) basmati rice, rinsed
- zest and juice 1 lemon
Heat a sauté pan and add the sunflower oil. When hot, add the red onions, and cook for 10 to 15 minutes until softened and slightly coloured. Add the garam masala, chilli powder, kalonji seeds and turmeric, and cook for around 5 minutes, until the raw spice smell disappears. Add a little more oil if the spices stick to the pan.
Add the coconut milk and tomatoes with 400ml (14fl oz) water, bring to a simmer and cook, stirring occasionally, for around 20 minutes, then add the cauliflower to the pan with a generous amount of seasoning, and cook for a further 15 minutes.
Meanwhile, place the rice in a lidded saucepan and add enough cold water to come about 2cm (¾in) over the top of the rice. Bring to a gentle simmer, bubble for a minute, then turn the heat right down, place the lid on and cook for a further 10 to 15 minutes, until the rice is tender and fragrant. Stir through the lemon zest and juice with some seasoning. Check the seasoning of the curry before you serve, then stir through the coriander and serve immediately with the rice.