Cauliflower Korma with Coconut rice

Ingredients

• 400 g MeEat Korma
• 1 head Cauliflower
• 1 tbsp Rapeseed oil (Canola oil)
• 1/2 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 1/2 tsp Sea salt
• 240 ml Green peas, frozen
• 400 ml Coconut milk, unsweetened
• 500 ml Baby water
• 240 g Jasmine rice
• 1/2 tsp White sugar
• 1 tbsp Coriander (cilantro) leaves, fresh
• 1 pcs Lemon

Method

1. Preheat the oven for 225 °C. Rinse the cauliflower and tear it into bite-size florets. Chop the larger pieces.
2. Spread the cauliflower over an oven pan, tossing over the oil, garlic powder, cayenne, and salt. Rub the spices onto the cauliflower and roast them in the oven for 20 minutes.
3. Rinse the rice under running cold water. Mix all the ingredients included to the coconut rice in a cooking pot. Put the lid on and bring to a boil. Once it is boiling, turn the heat to low and let simmer for 15 minutes. After 15 minutes, take it off the heat and let it stew under the lid for 5 more minutes.
4. In a large sauté pan, mix the Meeat Korma, coconut milk and water. Let simmer on medium heat for 5 minutes. Then add the roasted cauliflower and peas and let simmer for additional few minutes.
5. Serve the Korma with coconut rice, fresh cilantro and freshly squeezed lemon juice.