Recipe: Cauliflower Winter Curry
Enjoy this winter warmer by Keith Abel from The Abel & Cole Cookbook: Cooking Outside the Box
Every week food and wine expert, Nigel Barden, joins Simon Mayo on Scala Radio to talk us through a new recipe and the drinks to compliment them.
As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 5th February we made Cauliflower Winter Curry.
The full recipe is below:
Cauliflower Winter Curry
by Keith Abel from The Abel & Cole Cookbook: Cooking Outside the Box (Harper Collins)
This is a great winter curry that you can have fun experimenting with. The potatoes & parsnip can be exchanged for different root vegetables or squashes. Try throwing in some chard or other green leafy goodness a couple of minutes before the end. Like all curries this is even better the day after you’ve cooked it – those who eat their leftover take-outs for breakfast the next day know what they’re doing!
Serves 6-8
Ingredients
2 knobs of butter
2 garlic cloves, peeled & minced
5cm (2in) piece of ginger, grated
1-2 chillies, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tins tomatoes, chopped
1 mug (350ml) of vegetable stock or water
1 tbsp tamarind concentrate/paste (optional)
1 head cauliflower, cut into bite-size chunks
2 potatoes, peeled & cubed
1 parsnip, peeled & cubed
1 mug (350ml) of cooked chickpeas (or a 400g tin of them, drained)
Juice of ½ lime
1 mug (350ml) of natural yoghurt
1 small bunch of fresh mint, chopped, or 2 tsp dried
1 small bunch of fresh coriander, chopped, or 2 tsp dried
Salt & freshly ground black pepper
Method
Melt the butter in a large pot/pan over a medium heat & add the garlic, ginger & chillies. Sauté briefly, then add the cumin, coriander & turmeric & give the mixture a couple of stirs.
Add the tomatoes & stock to the pot & bring to a simmer.
Dissolve the tamarind concentrate in a tablespoon or two of hot water & add to the pot.
Next stir in the vegetables & chickpeas.
Cover & simmer for 15 mins, until the veggies are tender.
Remove from the heat & stir in the lime, yoghurt & fresh herbs.
Season with salt & pepper to taste.
Serve on a bed of basmati rice.
Winter curry tastes delicious with chutney & toasted cashews on the side.