Ingredients

• 2 1/2 tablespoons coconut oil
• 1/2 teaspoon cumin seeds
• 20 fresh curry leaves
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 bunch fresh coriander, roots and stems finely chopped, leaves picked
• 1/2 teaspoon turmeric
• 215g (1 cup) millet
• 1 gluten-free vegetable stock cube, crumbled
• 1 small head cauliflower, trimmed, cut into florets
• 1 1/2 teaspoons hot madras curry powder
• 200g paneer, cut into 2cm pieces
• 80ml (1/3 cup) coconut milk
• 1 lime, rind finely grated, halved
• Cashew nuts, toasted, to serve

Method

• Step 1 Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper.
• Step 2 Heat 1 tbs oil in a large, heavy- based frying pan over medium heat. Add the cumin seeds. Cook, stirring, for 30 seconds or until aromatic. Add the curry leaves. Cook, stirring, for 30 seconds. Add the onion. Cook, stirring, for 3 minutes or until softened. Add garlic and coriander root and stem. Cook, stirring, for 1 minute or until aromatic. Add the turmeric. Cook, stirring, for 30 seconds. Stir in millet for 1 minute. Add 580ml (21 ⁄3 cups) water and the stock cube. Bring to the boil. Reduce the heat to low. Cover and cook, stirring occasionally, for 18-20 minutes or until the millet is just tender. Remove from the heat and set aside, covered, for 5 minutes.
• Step 3 Meanwhile, place the cauliflower in a bowl. Drizzle with 1 tbs oil and sprinkle with 1 tsp curry powder. Season. Toss to combine. Spread over the prepared tray. Roast for 15 minutes. Combine paneer and remaining 2 tsp oil and 1 ⁄2 tsp curry powder in a bowl. Season. Spread over tray with cauliflower. Roast for a further 15 minutes or until the cauliflower and paneer are golden.

• Step 4 Place the coconut milk, lime rind and the juice of half a lime in a small bowl and stir to combine. Top the pilaf with the cauliflower mixture and coriander leaves. Drizzle with the coconut milk mixture, sprinkle with cashews and serve with the remaining lime half.