spiced cauliflower rice pie

Serves: 4

Ingredients:
2 onions, diced
1 tablespoon olive oil
1 head of cauliflower
3 tablespoons tikka curry paste
1 cup of basmati rice
3 fresh mixed-colour chillies
6 uncooked poppadoms
1 bunch of coriander
6 tablespoons natural yoghurt
4 tablespoons extra virgin olive oil

Method:
peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly.
cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. stir into the pan with the curry paste and cook for 5 minutes. pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on medium-low heat.
after this time, the rice will have absorbed all the liquid. uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher.
reduce to low heat and cook for 5 more minutes to get a super-golden, thin, crispy crust. rest, covered, for 10 minutes, then loosen the edges with a spatula. carefully turn the whole thing out onto a board or platter, then pick over the remaining coriander leaves.
season the yoghurt with black pepper, drizzle it with a little extra virgin olive oil, and serve it on the side