Before I begin, it’s important to note that there is nothing bish bosh about making a curry. It requires tender love and a lotta soul and quite a few taste tests. But in saying that, it’s really pretty simple to make.
Yummy Cauliflower Curry;
- ½ head of cauliflower;
- ½ green pepper
- ½ red pepper
- 1 can tomatoes;
- 1 medium onion;
- 4 cloves of garlic;
- 1 inch ginger;
- 1 red chilli;
- 1 veg stock cube
- 3 tsp mango chutney
- 1 tbsp oil I use rapeseed oil
- 1 tsp fenugreek;
- 1 tsp paprika;
- 1 tsp cumin;
- 1 tsp turmeric;
- 3 tsp garam masala;
- 2 tbsp Curry powder)
- 1 Cardamom pod crushed
- 1 tsp salt
- Okay, so I like to get myself a little organised by firstly prepping all my veg and having it ready to go. Just makes things easier and also, prep work makes for a tasty dinner. Truth!
- Par boil your cauliflower, drain and leave to one side in a bowl.
- S Heat up your oil in a deep pan.
- Chop onions, garlic, chilli and ginger. Toss into the pan with a pinch of salt and cook for no more than five minutes. I like to flavour my pan with a few aromats before I start cooking my spices.
- Put the cooked veg in a bowl and leave to one side.
- You should now have a bowl of parboiled, drained cauliflower and aromats slightly cooked
- Add all of your spices to the pan and start to cook in the oil that is left. You will be looking to make a bit of paste, so I advise having about a cup of boiled water to the side, and as the spices cook, add a bit of water at a time until you get a nice paste going on. Cook spices for about 5 to minutes, before you add in your aromats. Cook for a further 5 minutes.
- Next, chuck in the can of tomatoes and an extra can of water plus your stock cube and mango chutney. Your paste has now become a bit of a sauce and we need to reduce this to bring out all of the spicey flavours and get a bit of depth to the sauce. So bring to the boil then simmer for another 5 to ten minutes. All in all to get a decent tasting sauce it needs to be blended and reduced for a good 30 minutes however, it can be done in 20 if you are in a hurry. Add a bit of extra cooking time at the end.
- Add your cauliflower, green and red pepper, encourage it to boil again, then reduce heat and let simmer happily for another 30 odd minutes.
- Put on a pot of rice (cooking tips for nice basmati here).
- All that’s left to do is serve.
Heartwarming and flavoursome.