Cauliflower and broccoli masala with beetroot rice and chopped salad

 

Serves 4

Prepare 20 minutes

Cook 20 minutes

 

 

Ingredients

 

MASALA

• 1-2 tsp olive oil

• 1 tsp chilli powder

• ¼ tsp ground cumin

• ½ tsp garam masala

• ¼ tsp ground turmeric

• ¼ tsp amchur powder

• 1 head broccoli, cut into florets

• 1 head cauliflower, cut into florets

 

RICE

• 2 tbsp olive oil

• 1 white onion, finely chopped

• ½ tsp cumin seeds

• 5 curry leaves

• 175g raw beetroot, peeled and grated

• 1 tsp sambaar powder

• 130g cooked white long-grain rice

 

SALAD

•   3 large tomatoes, deseeded and chopped

•   1 red onion, finely chopped

·       1 green pepper, deseeded and chopped

•   1 cucumber, halved lengthways and thinly sliced

•   2 tbsp plain yogurt

•   1 tbsp chopped mint

 

Method

 

1. Preheat the oven to 170°C, gas mark 3. For the masala, combine the olive oil,

ground spices and 1 tsp salt in a bowl.

2. Put the broccoli and cauliflower florets on a large baking sheet, pour over the spiced oil and turn to coat. Roast for 10-12 minutes.

3. Meanwhile, make the rice. Set a small saucepan with the oil over a medium heat. Cook the onion, cumin seeds and curry leaves for 5-8 minutes, or until the onion has softened.