A naturally sweet and mind-blowingly flavourful plant based curry!
Start by rinsing the black rice and adding it to a pot with 2 + 1/4 cups of filtered water and 1/4 tsp salt. Bring it to the boil then reduce heat to a very low simmer and leave to cook for 35 minutes with the lid on.
Meanwhile, add all the curry paste ingredients to a blender and blend to a paste (can be slightly chunky or super smooth, up to you). Pour into a bowl and set aside.
Add the mango and coconut milk to the same blender jug (no need to rinse) and blend until smooth.
Cut the cauliflower into 2-3cm florets and add then to a large frypan with 1/4 cup of water. Saute over medium heat for 5 minutes with the lid on, until the cauliflower begins to soften. Extend this cooking time by a further 5 minutes if you prefer your cauli to be softer.
Add the curry paste and cook for a further 3-4 minutes, gently stirring the paste through the cauliflower until it is sizzling and aromatic.
Pour in the mango/coconut milk mixture and stir through well. Cook a further 3-4 minutes until curry is bubbling hot.
After black rice has cooked for 35 minutes, remove it from heat and allow it to sit for 10-15 minutes before removing the lid and gently stirring it with a fork before serving with the curry.
Optionally, garnish the curry with fresh coriander, extra coconut milk, fresh lime and some chillies. Enjoy!