Zanzibari Vegetable Mchuzi (Spiced Cauliflower and Pea Curry)
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Ingredients
- 500 g cauliflower
- 150 g frozen peas
- 400 ml coconut milk
- 2 red onion
- 3 garlic cloves
- 1.5 tsp curry powder
- 200 g ripe plum tomatoes
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 13.6 g
- Carbohydrate
- 76.6 g
- of which sugars
- 11.2 g
- Fat
- 28.5 g
- of which saturates
- 18.5 g
- Fibre
- 8.6 g
- Salt
- 0.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Cut the cauliflower into small florets.
- 3
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 4
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 5
Add the cauliflower and coconut milk, cover and simmer for 15 minutes until the cauliflower is tender.
- 6
Stir in the peas and cook for a further 5 minutes.
- 7
Serve with the rice.
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