Cauliflower & tomato curry

1 hr

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	Heat oil, sauté sliced onion & paste 12 min until golden
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 2 oz, 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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