Vibrant and delicious, this vegetarian dish is enough to lure in meat lovers, too.
2 tsp olive oil
1 large brown onion, cut into slivers
3 garlic cloves, crushed
3cm piece ginger, finely grated
1 cinnamon stick, broken in half
4 cardamom pods, bruised
1 star anise
11/2 tsp ground turmeric
1 long green chilli, cut in half lengthways
600g (1 small) head cauliflower, cut into small florets
600g carisma potatoes, chopped
400ml can light coconut milk
250ml (1 cup) salt-reduced vegetable stock or gluten-free stock
200g green beans, trimmed, cut in half diagonally
300g pkt firm tofu, drained, cut into cubes
210g (1 cup) doongara rice, cooked following packet directions, to serve
Coriander leaves, to serve
Heat the oil in a large heavy-based saucepan over medium. Add the onion, garlic, ginger, cinnamon stick, cardamom, cloves and star anise. Cook, stirring often, for 6-7 minutes or until onion softens. Add turmeric and chilli, and stir for 1 minute.
Add the cauliflower, potato, coconut milk and vegetable stock to the pan. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 20-25 minutes or until the cauliflower is almost tender. Add the beans and tofu and cook, partially covered, for 5-10 minutes or until the beans are tender and the tofu is heated through. Remove and discard cinnamon, cardamom, cloves and star anise.
Serve rice topped with the cauliflower mixture and coriander.
PER SERVE 1480kJ, protein 14g, total fat 10.7g (sat. fat 5.2g), carbs 45g, fibre 9g, sodium 199mg • Carb exchanges 3 • GI estimate low • Gluten-free option