Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water, then put it in a saucepan with 420 ml of water and 2 g of salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Prepare and roast the vegetables
Divide the cauliflower into small florets, cut the potatoes into cubes about 1.5 cm in size, and halve the green beans. Finely chop the onion, and mince the garlic and ginger. Heat the oil in a large pan and roast the cauliflower in two batches, for 3 to 4 minutes per batch, until browned in spots. Transfer it to a plate.
Toast the spices
Add the onion to the same pan and sauté for 4 minutes until softened. Add the garlic, ginger, curry powder, and cumin. Stir for about 30 seconds, just until fragrant.
Cook the potatoes in the curry
Add the potatoes and chopped tomatoes, stir, then pour in the coconut milk and 250 ml of water. Season with the soy sauce and the remaining 3 g of salt. Bring to a gentle simmer, cover, and cook for 12 minutes. Add the green beans and cook for another 5 minutes, until the potatoes are tender but not falling apart.
Finish and serve
Return the roasted cauliflower to the pan and cook uncovered for 4 to 5 minutes, until heated through and coated in the sauce, while keeping the florets intact. Squeeze in the lime juice and stir. Serve hot with the rice and chopped coriander.
