Mixed Bean Curry and Cauliflower Rice

Total Cooking Time: 30-45 Minutes

Serves: 2-3 People

This recipe is not only vegan but it's a great healthy way to eat rice if you're diet doesn't specifically allow for the grain version. It's also packed with nutrients and flavour. As someone who's mother is not in the greatest health, I often concentrate on giving her healthy and tasty meals that she can eat and feel better and fuller afterwards. I enjoy cooking and baking and then feeding things to my mother and I think that this one is definitely a win because she absolutely loved it. So, let's talk about how to make it!

Part 1: Mixed Bean Curry

Ingredients:

• 1x Tin of Mixed Beans
• 15g Fresh Ginger
• 20g Fresh Coriander
• 20g Fresh Spinach
• 1x Lime
• 1x Green Chilli
• 1/2x Tsp Salt
• 1x Tsp Turmeric
• 1x Tsp Paprika
• 20ml Vegan Single Cream
• 2x Large Tomatoes

How To:

1. Put a teaspoon of oil into a pan and heat it up
2. Chop your ginger and chilli up real small and put them in the pan with the salt, cook these together until you see the chilli slightly brown
3. After this, drain the tin of beans and dump them in the pan - cook them thoroughly, nobody likes beans that don't melt in the mouth
4. By now, you should have beans coated in ginger and chilli and a bit of salt, they should also be a bit cooked but not fully. At this time, you want to put all the spices in along with a splash of water. Cook at a medium heat with the lid on the pan for 3-4 minutes
5. Put the tomatoes in a blender and then after blended, pour them into the mix and bring them to the boil. Be careful because tomatoes can spit
6. You should then chop your lime and squeeze it into the mixture. This is about the time you need to keep the lid off whilst cooking so that the water can simmer down
7. Chop the coriander and spinach and toss them up together. Once combined, mix them into the bean curry and again, leave the lid off whilst it cooks down for a further 3-4 minutes
8. By now, the beans should be lovely and soft, the spinach should be cooked too and now, it's time to add the cream
9. Mix in the cream and again, continue to cook down the curry so that it turns a lovely brown colour
10. Set this aside whilst you work on the next part: the cauliflower rice

Part 2: Cauliflower Rice

Ingredients:

• 1x Cauliflower
• 1/2 Tsp Salt
• 20g Fresh Coriander
• 3x Tsp Cumin Seeds
• 1x Tsp Turmeric
• 100g Fresh Peas

How To:

1. Chop your cauliflower and coriander up and put them through a blender until it forms a rice-like texture
2. You can do one of two things here, you can run it through a cheese cloth to dry it out or you can push it through a sieve to do the same thing
3. Whilst the cauliflower is sitting on the side, in a pan you want a teaspoon of olive oil on a medium heat
4. Toast your cumin seeds in the oil, adding the turmeric and salt as you go. The cumin seeds should be a toasty brown colour before you do anything with them. This should take about 3-4 minutes
5. Once the cumin seeds are toasted, add the cauliflower and coriander rice mix and turn the heat up slightly
6. Pour around 100ml of water into the mix and let the cauliflower cook - please remember that cauliflower releases its own water and so, you shouldn't need more than this
7. Add the peas - this is actually optional though - if you don't like peas you don't have to have them
8. Cook on medium heat with the lid on for about 5-10 minutes
9. Then, cook again on high heat with the lid off for about 3-4 minutes
10. You cauliflower rice should now be a bit more dry but not completely rung out
11. It's about now that you spend a few minutes heating up your mixed bean curry and after that, serve them together - if you want, with a helping of plain greek yogurt

***

I ate some of the cauliflower rice and I can honestly say it's a huge win, I love that damn vegetable. Also, if you don't want to stink up your kitchen by cooking onions, this one is for you - there's not an onion in sight!