Using Thai spices and plenty of fresh veggies, this spicy dish - created by celebrity chef Michael Caines MBE - will even please meat eaters!
- Spice mix:
- 4 cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1teaspoon turmeric
- 1 teaspoon madras curry powder
- 4 cloves of garlic, peeled and crushed
- 1 teaspoon root ginger, grated finely
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- 1 teaspoon palm sugar
- 150g red lentils
- 40ml vegetable oil
- 1 large cauliflower cut into even size florets
- 1 large fennel, cut in half and then into 4
- 1 onion finely chopped
- 2 red chillies deseeded and finely chopped
- 200g of tinned chopped plum tomatoes
- 400ml coconut milk
- 400ml water
- 200g baby corn cut into quarters lengthways
- 100g baby spinach
- 4 tblsp coriander chopped
- 1 lemon or lime
- Large sprig of coriander
- Sea salt
- For the tarka or chaunk
- 30ml Vegetable oil
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 3 curry leaves
- 3 bay leaves
Method1 First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.
2 Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.
3 Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.
4 Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate.
5 Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes.
6 Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.
7 To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.
8 For the tarka or chaunk: Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.
Cook Time1 hour
Nutrition InformationServes 4
Recipe courtesy of Uniform Foodies
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