Pork And Leek Sausages With Indian Spiced Cauliflower Rice
cooking time
30 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 8 leek and pork sausages
- 2 tablespoons olive oil (plus some for cooking the sausages)
- 1 cauliflower, broken into florets
- 1 teaspoon ground tumeric
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 green chilli deseeded and finely chopped or sliced
- 1x 2cm piece of fresh root ginger peeled and grated
- 4 spring onions, chopped
- 200g frozen peas
- 2 tablespoons freshly chopped coriander
Method
1
Heat 1 teaspoon oil in a large frying pan and cook the sausages until golden and cooked through. Put the cauliflower into a food processor and whiz together until the mixture resembles rice.
2
Heat 1 tablespoon oil in a large pan and add the spices, chilli, ginger and spring onions. Season well and stir-fry for 1 minute.
3
Add the remaining olive oil, cauliflower rice and 2 tablespoons water. Toss all the ingredients together, and cook for 5-10 minutes until the cauliflower is cooked. Stir in the peas and continue to cook until the peas are heated through.
4
Stir through half the herbs into cauliflower rice.
5
Divide the rice among four plates and put two sausages on top. Garnish with the remaining coriander and serve with mango chutney.
