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Cauliflower Korma with Almond-Raisin Agrodolce

& Sweet Basmati Rice

Cooking time

30 minutes

Servings

2/4

Calories

800 /serving

Inspired by the tips and tricks of two culinary lineages, this well-balanced plant-based dish has you roast cauliflower and sauté string beans in an enveloping and succulent Indian-inspired korma curry. You’ll encourage more lip-smacking by preparing a tart-sweet condiment for the korma: “agro” meaning “sour”, and “dolce” meaning “sweet” in Italian. This scrumptious topping mixes raisins with lightly toasted almonds (to draw out their fragrance) in a vinaigrette with aromas of honey and apple. Sitting happily atop fluffy rice, this is fusion cuisine in all its glory!

We will send you:

  • 225g String beans
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Cauliflower
  • 157g Basmati rice
  • 25g Sliced almonds
  • 165ml Coconut milk
  • 7g Honey
  • 15ml Apple cider vinegar
  • 25g Sultana raisins
  • 13.5g Dreaming of Dhaka spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Sulphites, Almonds

You will need:

Medium pot
Large high-sided pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
480 mg
Total Carbs
112 g
Sugars
25 g
Protein
20 g
Fibres
18 g
Preparation
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Roast the cauliflower
Preheat the oven to 450°F. Remove and discard the core of the cauliflower; cut the cauliflower head into small florets. On a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to a plate and set aside in a warm spot.
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Cook the rice
While the cauliflower roasts, in a medium pot, combine the rice, ½ the raisins, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the string beans. Mince the garlic. Finely chop the cilantro leaves and stems.
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Toast the almonds & make the agrodolce
Heat a large, high-sided, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Wipe out and reserve the pan. To the bowl of toasted almonds, add the remaining raisins, honey, apple cider vinegar, up to ½ the cilantro (to taste) and 2 tbsp oil (double for 4 portions); season with S&P to taste.
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Start the korma
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add the coconut milk and ⅔ cups water (double for 4 portions); season with S&P to taste. Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes (4 to 6 minutes for 4 portions), until slightly thickened. To the pan of korma, add the string beans. Cook, stirring frequently, 4 to 5 minutes, until the string beans are crisp-tender.
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Finish the korma & serve
To the pan of korma, add the roasted cauliflower; stir to combine thoroughly. Divide the finished rice between your bowls. Top with the finished cauliflower korma. Top the korma with the agrodolce. Garnish with as much of the remaining cilantro as you’d like. Bon appétit!