A couple of chicken thighs chopped into 2cm chunks and added at the beginning of cooking would also be delicious.
7 Ways
By Jamie Oliver
Poppadoms, onions, fresh chilli, coriander & yoghurt
About the recipe
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
Recipe From
2 onions
olive oil
1 head of cauliflower (800g)
3 tablespoons tikka curry paste
1 mug of basmati rice (300g)
3 fresh mixed-colour chillies
6 uncooked poppadoms
1 bunch of coriander (30g)
6 tablespoons natural yoghurt
extra virgin olive oil
Swap in any other veg as long as it adds up to 800g, courgette cut into 1cm chunks works well, or throw in a handful of frozen peas.
A couple of chicken thighs chopped into 2cm chunks and added at the beginning of cooking would also be delicious.
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