Warm up your stomach and your tastebuds with this flavourful and wholesome vegetable curry from Simon Hopkinson.
I am delighted to say that my local supermarket here in west London (Tesco, as it happens) has recently made a move to stock the brilliant Shana brand of parathas in its freezer section. They are just delicious and are simply cooked, direct from frozen, by placing into a moderately heated, heavy-based frying pan until pale golden and nicely puffed on each surface; about 5–7 minutes, regularly flipped over with a spatula.
Once cut into flaky, buttery quarters and used to scoop up this fragrant curry, it moves me to think that to ‘eat with crusty bread’ has never been so redundant a suggestion. Unless, perhaps, with a nice slice of chicken-liver pâté.
Cauliflower-and-tomato curry (serves 4)
Ingredients
- 1tbsp cumin seeds
- 1tbsp coriander seeds
- 10 cardamoms
- Half a tablespoon fennel seeds
- Half a tablespoon black mustard seeds
- 6 cloves
- 2 star anise
- 2tbsp sunflower oil (or other neutral-flavoured oil)
- Half a teaspoon ground turmeric
- 1tsp sea salt
- 400ml coconut milk
- 2tsp tamarind paste
- 1 small cauliflower, broken into florets
- 4 small green chillies, halved and de-seeded
- 24 cherry tomatoes
- Several curry leaves (optional)
- 1–2tsp sugar, depending on the sweetness of the tomatoes
- Several sprigs of coriander, roughly chopped
Method
Using a frying pan, lightly toast the first 7 whole spices until aromatic, taking care that they don’t scorch. Heat the oil in a wide and shallow pot and add the whole spices. Fry for a couple of minutes over a moderate heat, then add the turmeric and salt. Pour in the coconut milk, stir in the tamarind, bring up to a simmer and allow to quietly cook for about 15 minutes.
Now, using a stick blender (or a liquidiser), blitz the mixture for about 30 seconds, just to break up the spices. Remove from the heat and leave to infuse.
Pass this sauce through a fine sieve and return it to the (clean) pot. Tip in the cauliflower florets and the green chillies, allowing to cook for a few minutes until the cauliflower is almost tender, then stir in the tomatoes and curry leaves, if using.
Simmer for a few more minutes, until the tomatoes soften, burst and then slightly collapse and the sauce further reduces—about 10 minutes in all.
Finally, taste the sauce to see if it needs a touch of sugar or salt, then stir in the chopped coriander leaves and serve forthwith.
Kofta curry with stuffed parathas and cucumber raita
These curried delights will always be welcome.
Mouclade: The lesser-known cousin of moules marinere
When authentic just won’t do: a pinch of curry powder gives this delicious mouclade an exotic and spicy kick.
