Spiced cauliflower with rice and peas
1 bulb garlic
1 x 4cm piece ginger
1 head cauliflower
1 bunch coriander
180g fresh peas (use frozen if you have them in the freezer)
1 small packet curry powder
1 small packet long-grain rice
Total cost: Dh29
Peel and thinly slice the onion, two garlic cloves and the ginger. Break the cauliflower into small florets. Chop the coriander.
Rinse 175g rice well. Tip into a saucepan and cover with 350ml water. Place over a medium-high heat and bring to the boil. Reduce to a simmer, cover with a lid and cook for the time stated on the packet, adding the peas four minutes before the end of the cooking time.
While the rice is cooking, heat a couple of tablespoons of oil in a saucepan over a medium heat. Add the onions and a pinch of salt and cook for 10 minutes, until softened.
Add the garlic, ginger and a couple of teaspoons of curry powder. Stir well and cook for a couple of minutes more, before adding the cauliflower. Season with salt and pepper, reduce the heat slightly and cover with a lid. Leave to cook for six to eight minutes, or until the cauliflower is tender. Remove the lid and increase the heat to high, cook for a couple more minutes, so that the cauliflower starts to crisp slightly around the edges.
Spoon the rice on to a large plate, top with the curried cauliflower, scatter over the chopped coriander and serve.
The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal