Try this delicious recipe courtesy of Tilda.


  • 240g Tilda Pure Basmati rice

  • 400ml can coconut milk

  • 300ml vegetable stock

  • 1 cauliflower, cut into small florets approx. 370g

  • 1 tbsp oil

  • 1 onion, sliced (170g)

  • ½ -1 tsp red chilli flakes

  • 1 tbsp medium curry powder

  • 2 tsp black mustard seeds

  • 150g frozen peas

  • 50ml water

  • 50g toasted flaked almonds (optional)

  • 50g sultanas

  • 20g pack coriander, chopped


  • 1.

    Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.

  • 2.

    Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain.

  • 3.

    Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste.

  • 4.

    Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower

  • Cooking Tips::

  • 1.

    For a quick alternative, use 2 x 250g packs Tilda Coconut, Chilli & Lemongrass rice and then

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 233kj
  • Fat Total 10g
  • Saturated Fat 7g
  • Protein 5g
  • Carbohydrate 32g
  • Sugar 5g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicous recipes, visit Tilda Recipes

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