Indian curry with BUMI Indian seitan and roasted cauliflower

Number of servings: 2

Ingredients:

300 g cauliflower florets
sunflower oil for frying

salt

150 g basmati rice

2 tbsp madras curry paste (You can also make your own curry paste by grinding 3 cm ginger, 2 cloves garlic, 1 yellow onion in a mortar or pestle with 1 tsp each: coriander powder, garam masala, chilli powder, cinnamon, turmeric. Madras = a bit spicy).

4 vine tomatoes

200 g canned chickpeas

175 g BUMI Seitan India

10 g fresh coriander

Preparation:

Preheat the oven to 200 °C. Mix the cauliflower florets with a few tablespoons of sunflower oil and season with salt. Roast the cauliflower for 20 to 25 minutes until golden brown and cooked.

2. In the meantime, put the rice together with 225 grams of water and a pinch of salt in a saucepan with a lid. Bring to the boil on high heat, put the lid on the pan and turn the heat down to the lowest level. Cook the rice until all the water has been absorbed, about 15 minutes. Turn off the heat and leave the rice in the pan until the rest of the food is ready.

3. Meanwhile, heat a couple of tablespoons of sunflower oil in a deep frying pan or sauté pan over a medium heat. Fry the madras curry paste in it for 3-5 minutes, until the oil colours and everything smells delicious. Take care not to burn the curry paste. Keep stirring and if necessary turn the heat down a little.

4. In the meantime, chop the tomatoes coarsely and puree with a hand blender or blender. Add to the pan and stir.

5. Drain the chickpeas and rinse them under the tap. Add the chickpeas to the pan along with the BUMI Seitan India and leave to simmer for 5 minutes.

6. Meanwhile, finely chop the coriander (including the stems). Remove the cauliflower from the oven and add to the curry. 

7. Divide the rice between 2 bowls, spoon the curry on top and sprinkle the coriander on top.