Cauliflower & tomato curry
Green chillies and tamarind spark up this vegetarian curry. If you're making this midweek, use curry pastes and spice mixtures, like garam masala instead of individual spices.
■ Serves 4 ■ Prep 20 mins ■ Cook 3 hrs 15 mins
VEGETARIAN
2 onions, 1 quartered, the other thinly sliced
5cm piece of ginger, peeled and sliced
2 green chillies, 1 halved and deseeded, the other sliced
3 garlic cloves, chopped
2 tbsp vegetable oil
½ tsp turmeric
1 tsp each ground coriander, ground cumin and fennel seeds
10 curry leaves
2 tsp mustard seeds
3 tbsp tamarind purée
400ml passata
200ml vegetable stock
3 tbsp desiccated coconut
1 cauliflower, cut into medium florets small handful of coriander leaves, rice, lime pickle and mango chutney
(optional)
Heat the slow cooker if necessary. Meanwhile, in
