Smoked tomato & cauliflower curry with tamarind
Alice Feavers recipe, made for FND at JVS, 10th March 2023
2 brown onions, finely sliced
2 tbsp rapeseed oil
1 cauliflower, washed and cut into large florets
4 cloves garlic, crushed
4cm ginger, peeled and finely grated
1 tbsp medium curry powder
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tin chopped tomatoes
1 tin of coconut milk
1 tbsp tamarind concentrate
A handful of smoked tomatoes (optional)
Salt and pepper
Heat a large, wide-based pan over a medium-high heat and once hot, add the onions with a pinch of both salt and sugar and fry until they’re softened and golden.
Meanwhile, heat your oven to 180 degrees and place the cauliflower in a roasting tin, drizzle with oil and salt and oven roast until tender and starting to brown.
Stir the garlic and ginger into the caramelised onions, adding more oil if needed and cook for a few minutes further, then stir in the curry powder and the remaining whole spices and stir fry until it smells fragrant.
Add the tomatoes, coconut milk and tamarind. Reduce the heat to low and cook low 45 minutes. Stir in the smoked tomatoes (if using) towards the end. Season and serve over the roast cauliflower….
Categories:Main CoursesDan Jacobs