In a moment of vegetable deficiency I walked all the way to the veg stall and bought the world’s biggest cauliflower to make this veg curry I’ve had my eye on in Nigella’s kitchen book. I’m pretty sure I was mainly attracted to it for the challenge of finding tamarind paste (which was only a challenge because I didn’t look in the bomb-shelter that is Hammersmith Sainsbury’s first).
To make this for four you will need: 2 x tbsp garlic oil, 1 onion, 1 green chilli, 2cm chunk fresh ginger, crushed chilli flakes, turmeric, ground cumin, ground coriander, ground ginger, 1 can of coconut milk, 600ml vegetable stock, 1 tsp sugar, 1 tbsp tamarind paste, 350g cauliflower, 350g broccoli, 100g fine beans, 125g baby corn, and 150g sugar snap peas. Serve with rice or a warmed naan bread. Or both…
Firstly, Break the cauliflower and broccoli into florets, trim and half the beans, half the baby corns, cut the ginger into fine strips, de-seed and finely chop the chilli, and peel and cut the onion into half moons (sort of like orange segments). While you’re finishing this off start the oil heating in a thick bottomed casserole or a large saucepan.
Fry the onion – sprinkled with a pinch of sea-salt flakes – until the onion starts to soften, then add the chopped green chilli (I used a red one I had left over in the fridge) and the ginger strips. Nudge it all around the pan for about a minute.
Add half a teaspoon of chilli flakes, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp of ground ginger and give it all a good stir to ensure the onion is coated in the spices, and cook for about another minute then pour in the coconut milk, the vegetable stock, a tsp of sugar, and the tamarind paste. Stir again and bring to the boil.
Nigella says that at this point you can stop cooking to finish off the next day, or portion it up to freeze for another day, and I took half out to put in the freezer – but I had the hob on too high in the next stage and had to add it back to stop it boiling dry. The flamethrower hob strikes again!
Once the sauce is boiling (either the first time round, or when its been reheated) add the cauliflower and the broccoli and cook for about 10 minutes, then add the beans and baby corns and cook for another 5 minutes.
Once the vegetables are tender add the sugar snaps and serve when they’re hot.
Again I’ve tried a new recipe in the summer and decided it’s definitely a winter dish. It’s delicious, and very cozy, and I’d imagine Ideal for doing something different with the spare un-cooked veg at Christmas – or Thanksgiving if that’s your thing!
Kitchen, by Nigella Lawson (Chatto & Windus 2010, ISBN 9780701184605)