We're subbing off the peas and potatoes and rotating in cauliflower and zucchini for our version of the classic Indian keema curry. But the richly flavoured beef mince and aromatic blend of spices are still in-play to make this golden-tinged dish an all-round winner.
Melt butter in a saucepan over medium heat. Add rice and stir to coat. Add 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 2.
Peel and thinly slice onion. Finely grate ginger. Heat oil in a frypan over medium-high heat. Add onion, ginger and a sprinkle of salt and cook for 2–3 minutes or until softened. Add mince and cook for 5–6 minutes, breaking up mince with a wooden spoon, until golden brown. While the mince is cooking, continue with step 3.
Cut cauliflower into small florets. Coarsely grate zucchini using a box grater.
Add zucchini to pan with mince and cook, stirring, for 1–2 minutes or until zucchini has softened.
Add cauliflower and Mild Mannered Vadouvan to pan and stir to combine. Crumble in stock cube. Add tomatoes with 180ml (3⁄4 cup) water and bring to a simmer. Cover with lid, reduce heat to medium and cook for 8–10 minutes or until cauliflower is tender. Remove lid and cook for a further 3–4 minutes or until curry has thickened.
Finely chop coriander and place in a bowl with yoghurt, a pinch of salt and pepper. Stir to combine. Divide rice and keema curry between bowls and top with coriander yoghurt to serve.