2 onions, 1 quartered, the other thinly sliced
5 cm piece ginger, peeled and sliced
2 green chillies, 1 halved and deseeded, the other sliced
3 garlic cloves, chopped
2 tbsp vegetable oil
½ tsp turmeric
2 tsp black or yellow mustard seeds
10 curry leaves
100 ml tamarind purée
400 ml passata
250 ml vegetable stock
3 tbsp desiccated coconut
1 cauliflower, about 500 g
small handful coriander leaves, cooked rice, lime pickle and mango chutney, to serve
For the spice mix
1 tsp fennel seeds
1 long dried red chilli
1 tsp coriander seeds
1 tsp cumin seeds
- To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.
- In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.
- Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.