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Cauliflower Mallang with Brown Rice

VeganUnder $10/4 servesMain MealsVegetarianSoups & Salads New RecipesSriLankan
Serves 4Time 30 mins

Vegan Sri Lankan Cauliflower Mallang

Fat - total 13g 19%
Fat - saturated 15g 63%
Salt 41mg 2%
Protein 9g 18%
Carbs 37g 12%
Sugar 6g 6%
Energy 1844kJ 21%
Fibre 9g 31%

% based on an adult’s recommended daily intake

Ingredients

  • ( 1/3 cup) Unsalted Cashew Nuts
  • ( 12 florrets) Cauliflower
  • ( 2 tbsp) Vegetable Oil
  • ( 1 tsp) Ground Cumin
  • ( 1 stem) Curry Leaves
  • ( 1 medium) Brown Onion
  • ( 2 cloves) Garlic
  • ( 1 long) Long Green Chilli
  • ( 2 tsp) Ground Turmeric
  • ( 1 tsp) Brown Mustard Seeds
  • ( 1 cup) Desiccated Coconut
  • ( 2 tbsp) Lime Juice
  • ( 0.75 cup) Brown Rice

Method

  1. Start by placing the cashew nuts into a small pan and cover with water, bring to a boil for 5 minutes, drain then finely chop.
  2. In a pot of boiling water blanch the cauliflower for 5 minutes, it’s important that the water be at a rolling boil as moving water cooks the cauliflower more quickly. Remove from the pot and cool with cold water and then chop into small florets and set aside.
  3. Heat the oil in a pan and add the curry leaves and sliced green chilli, mustard seeds and cumin seeds and cook for 30 seconds before adding the diced onion and garlic and cook until the onions are soft, approximately 5 minutes.
  4. Add 100 mL of water and the turmeric, coconut, cauliflower and cashews and stir to combine.
  5. Serve with Brown rice cook as per packet instructions, alternatively use microwave ready brown rice.
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