Cauliflower and Carrot Curry

Cauliflower and Carrot Curry

Recipe from the book 'Seasons at Home with Holly Kerr Forsyth' and shared thanks to Baz from Mountain View Garlic

Ingredients:

• 1kg - 1.5 kg cauliflower
• 1 cup carrots sliced
• 1 cup chicken stock
• 1 teaspoon salt
• 2 tablespoon oil
• 2 tablespoon butter
• 4 cloves garlic peeled and crushed
• 1 tbs mustard seed
• 1 teaspoon turmeric
• 1 teaspoon of nutmeg
• 1 teaspoon of ground cardamom
• 1 teaspoon of tamarind paste
• 4 green chillies, de seeded and finely chopped
• 2 red chillies, de seeded and finely chopped
• Handful of coriander

​​​​Method

1. Simmer cauliflower and carrots, uncovered in stock and salt for a few minutes.
2. In another heavy based saucepan, heat oil and butter. Fry onion and garlic until clear, then add spices and tamarind paste and cook on low heat for 5 minutes to release fragrances.
3. Add chillies. Add vegetables and stir to combine.
4. Simmer further for 5 minutes and serve with chopped coriander.