Roast cauliflower and celeriac curry with black dal and peshwari naan

Matt Tebbutt recipe

A delicious vegetarian curry makes a great dinner party meal.

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the black dal

  • 200g/7oz whole black lentils
  • 50g/1¾oz unsalted butter
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 4 garlic cloves, finely chopped
  • 1 tbsp chopped fresh root ginger
  • 1 tsp cumin seeds
  • 2 tsp crushed coriander seeds
  • 1 bay leaf
  • 1 tsp chilli powder
  • 2 green chillies, split
  • 400g tin plum tomatoes
  • bunch fresh coriander, stalks finely chopped and leaves separated
  • 300–400ml/10–14fl oz vegetable stock or water
  • 3 tbsp fried crispy shallots, to serve
  • 50ml/2fl oz double cream, to serve
  • 1 tsp garam masala, to serve

For the naan

  • 300g/10½oz strong bread flour
  • 1 tsp caster sugar
  • 1 tsp salt
  • ½ tsp baking powder
  • 10g dried fast-action yeast
  • 25g/1oz unsalted butter, melted
  • 150ml/5fl oz plain yoghurt

For the peshwari filling and topping

  • 100g/3½oz ground almonds
  • 3 tbsp desiccated coconut
  • 2 tbsp light brown sugar
  • 3 tbsp double cream
  • 25g/1oz butter
  • 2 tbsp sesame seeds
  • 3 tbsp flaked almonds

For the roast cauliflower

  • 1 head cauliflower, broken into florets
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp vegetable oil, for roasting

For the vegetable curry

  • 2 tbsp vegetable oil, for frying
  • 10 curry leaves
  • 1 tbsp garam masala
  • 1 tbsp black mustard seeds
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 green chillies, split
  • 2 tsp ground turmeric
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh root ginger
  • 500g/1lb 2oz celeriac, diced
  • 400g tin chopped tomatoes
  • 300ml/10fl oz vegetable stock
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