Cauliflower & tomato curry
, 1 h
A fragrant South Indian curry of cauliflower simmered in a tamarind and tomato sauce with toasted spices and coconut.
| prepToast coriander, cumin, fennel seeds & dried chilli 30 sec, grind to powder | ||
| 1 onion, quartered | Purée quartered onion, ginger, halved chilli & garlic | Serve with rice, coriander, sliced chilli & pickles |
| 5 cm piece ginger, peeled & sliced | ||
| 1 green chilli, halved & deseeded | ||
| 3 garlic cloves, chopped | ||
| 1 onion, thinly sliced | Heat oil, sauté sliced onion & paste 12 min until golden | |
| 30 ml vegetable oil | ||
| ½ tsp turmeric | Add turmeric, mustard seeds, curry leaves, sauté 2 min | |
| 2 tsp black or yellow mustard seeds | ||
| 10 curry leaves | ||
| 100 ml tamarind purée | Stir in tamarind, passata, stock & coconut, bring to boil | |
| 400 ml passata | ||
| 250 ml vegetable stock | ||
| 25 g desiccated coconut | ||
| 1 cauliflower, about 500 g, cut into medium florets | Add cauliflower, simmer 25 min until tender | |
| 1 green chilli, sliced | ||
| small handful coriander leaves | ||
| lime pickle, to serve | ||
| mango chutney, to serve | ||
| cooked rice, to serve | ||
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