Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
Ingredients
For the roasted cauliflower and curry sauce
- 4 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 cauliflower, cut into quarters
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2cm/½in piece ginger, peeled and grated
- 1 green chilli, deseeded and chopped
- ½ cinnamon stick
- 2 cloves
- 1 tsp fenugreek seeds
- 400ml tin coconut milk
- 200ml/7fl oz vegetable stock
For the chapatis
- 125g/4½oz wholemeal flour
- 125g/4½oz plain flour
- 1 tbsp olive oil, plus extra for the surface
- ½ tsp salt
For the tarka
- 1–2 tbsp ghee
- 2 garlic cloves, thinly sliced
- 2 tsp cumin seeds
- 1 tsp yellow mustard seeds
- 1 tsp black mustard seeds
- 4 long dried red chillies
- 20 curry leaves
Method
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Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through.
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To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3–4 minutes or until soft.
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Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8–10 minutes.
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To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky.
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Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1–2 minutes on each side. Keep them wrapped in a tea towel until ready to serve.
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Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop.
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Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side.