Yoghurt is often served plain as foil to searing curries in the Middle East and Asia. It is especially refreshing when, as in this dish, it is combined with cucumber to make an Indian-style 'raita'.
ingredients
serves 4
1/4 pound cauliflower florets
1 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 level tablespoon medium or hot curry powder
1/2 level teaspoon ground cinnamon
1 pint vegetable stock
1/2 cup long-grain rice
2 medium tomatoes, skinned and chopped
2 carrots, peeled and chopped
1 1/2 cups cooked black-eyed or lima beans
3/8 cup raisins
3/4 cup frozen peas
2 teaspoons lemon juice
2 level tablespoons chopped fresh cilantro leaves
For the sauce:
1 cup low-fat natural yoghurt
2 ounce grated cucumber
Freshly ground black pepper
1/4 level teaspoon paprika
Fresh mint to garnish
method
1. Blanch the cauliflower in boiling water for 2 minutes, then drain and set aside.
2. Heat the oil in a large, heavy-based saucepan and cook the onion in it for 5 minutes over a moderate heat, until golden. Stir in the garlic, curry powder and cinnamon and cook for 30 seconds, stirring.
3. Add the stock, rice, tomatoes and carrots to the pan and bring to the boil. Cover and simmer for 20 minutes. Stir in the beans, raisins, peas and cauliflower, cover and cook for 8 minutes more.
4. Meanwhile, mix the yoghurt and cucumber and season with pepper to make the sauce. Turn it into a small serving bowl, dust with the paprika and garnish with mint.
5. Stir the lemon juice and cilantro into the curry and spoon it into a heated serving dish.
more information
Individual side dishes of skinned tomato wedges and grated celeriac sprinkled with lemon juice make cooling accompaniments to offer with the curry.
