Spicy cauliflower & halloumi rice

Nutrition: Per serving
HighlightNutrientUnit
kcal337
fat14g
saturates6g
carbs36g
sugars5g
high infibre7g
protein14g
salt1.01g

Ingredients

  • 1 small head cauliflower (500g), broken into medium florets
  • 150g baby spinach
  • 1 tbsp rapeseed oil
  • 1 red onion, sliced
  • 120g halloumi, cut into cubes
  • 1 garlic clove, crushed
  • 1 thumb-sized piece ginger, finely grated
  • 1 tsp ground turmeric
  • 1 tbsp medium curry powder
  • 2 x 250g pouches brown basmati rice
  • 1 red chilli, finely sliced
  • Method

  • STEP 1

    Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.

  • STEP 2

    Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

  • Goes well with

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