There’s nothing like a warm, home-made curry to keep things toasty in winter.
This delicious vegetarian curry created by the talented Katelyn Williams of The Kate Tin is an absolute winner, and makes a fantastic meat-free dish.
- 2 garlic cloves, peeled
- 1 thumb-size piece of ginger, peeled and grated
- 1 small onion, peeled and roughly chopped
- 1 small red chilli, seeds removed
- 1 tbsp fennel seeds
- 1 tbsp yellow mustard seeds
- 2 tbsp ground turmeric
- 2 tbsp vegetable oil
- 2 tbsp brown sugar
- 2 medium cauliflowers cut into florets
- 2 x 400ml cans of coconut milk
- zest and juice of 1 lime
- 1 red chilli, seeds removed, sliced
- 100g Montagu dates, sliced
- 100g Montagu almonds, toasted and chopped
- 1 tbsp caster sugar
- Handful fresh coriander, chopped plus extra to serve
- Preheat the oven to 180°C (conventional) or 160°C for fan-forced ovens.
- Place the garlic, ginger, onion, chilli, spices, oil and sugar in a food processor or blender and blend until smooth.
- In a large baking sheet, toss the cauliflower florets in the spice paste to coat then place in the oven to roast for 15-20 minutes or until golden.
- Add the coconut milk to the roasted cauliflower and stir to coat. Return to the oven for another 10 minutes.
- To make the sambal, combine the ingredients in a small bowl.
- Serve the curry with steamed basmati rice and the sambal on the side.