Grilled flaky naans
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Cauliflower & tomato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 onions1 quartered, the other thinly sliced
- 5cm piece gingerpeeled and sliced
- 2 green chillies1 halved and deseeded, the other sliced
- 3 garlic cloveschopped
- 2 tbsp vegetable oil
- ½ tsp turmeric
- 2 tsp black or yellow mustard seeds
- 10 curry leaves
- 100ml tamarind purée
- 400ml passata
- 250ml vegetable stock
- 3 tbsp desiccated coconut
- 1 cauliflowerabout 500g/1lb 2oz
- small handful corianderleaves, to serve
- cooked riceto serve
- lime pickle and mango chutneyto serve
For the spice mix
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 long dried red chilli(we used Kashmiri)
Nutrition: per serving
- kcal307low
- fat15g
- saturates7g
- carbs30g
- sugars27g
- fibre8g
- protein9g
- salt0.2g
Method
step 1
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.
step 2
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.
step 3
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.
