Jamie's Feasts for a Fiver
By Jamie Oliver
1 hr
Not Too Tricky
serves 4
About the recipe
This dish is an amazing celebration of veggies and pulses, embracing the possibilities of both frozen and tinned. With your veggies, rice and bread all cooked in one pot for maximum convenience, it’s a brilliantly easy way to tick off 3 of your 7-a-day.
Recipe From
Ingredients
600g frozen cauliflower
olive oil
½ teaspoon ground turmeric
3 red onions
4 cloves of garlic
3cm piece of ginger
½ a bunch of fresh coriander (15g)
2 tablespoons curry powder
red wine vinegar
1 x 400g tin of butter beans
1 x 400g tin of chopped tomatoes
200g self-raising flour, plus extra for dusting
130g natural yoghurt, plus 4 tablespoons
1 mug of long grain rice (300g)
200g frozen spinach
1 tablespoon Bombay mix
4 teaspoons mango chutney
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Place the cauliflower on a baking tray, drizzle with 1 tablespoon of olive oil, sprinkle over the turmeric and a pinch of sea salt and black pepper, then toss together and roast for 30 minutes.
- Peel and quarter 2 of the onions, break into petals and dry-fry in a medium ovenproof casserole pan on a medium-high heat for a few minutes, or until lightly charred.
- Peel the remaining onion, then, using the coarse side of a box grater, grate into a bowl. Peel the garlic and ginger, and grate into the bowl using the fine side. Finely chop and add most of the coriander (stalks and all), reserving a few nice leaves for garnish.
- Push the charred onion to one side of the pan and turn the heat down to medium. Drizzle in 2 tablespoons of olive oil on the other side, then add the grated veg, chopped coriander and curry powder. Cook for 10 minutes, or until softened, stirring regularly.
- Add 1 tablespoon of red wine vinegar, scraping up any sticky bits from the bottom of the pan, then tip in the beans (juice and all) and tomatoes. Season to perfection, turn the heat down to a simmer, and cook away for 5 minutes.
- In a bowl, mix the flour with 130g of yoghurt and a little pinch of sea salt until you have a dough, then set aside to rest.
- Add the rice to the pan with 300ml of boiling water, stir, simmer for 5 minutes, then dot the frozen spinach and cauliflower on top.
- Roll out the dough on a clean, oiled surface. Scrunch and crumble over the Bombay mix with your clean hands, then continue rolling so the dough is slightly larger than the pan. Lay the dough over the pan and bake for 15 minutes, or until golden and crisp.
- Dollop the remaining yoghurt into a bowl and ripple the mango chutney through it. Sprinkle over a few of the reserved coriander leaves.
- Divide the rice and bread between your plates and serve with the mango-rippled yoghurt and the remaining coriander leaves for sprinkling.
Tags
