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’s Christmas curry
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Total Time:
2 hours 10 minutes
Spicy and satisfying dish that hits all the right notes for ultimate enjoyment!
Ingredients:
  • 7 cloves
  • 1½ teaspoons fennel seeds
  • 1½ teaspoons coriander seeds
  • 1 tesapoon chilli flakes
  • 1 medium cauliflower
  • groundnut oil
  • 15cm piece of ginger
  • 9 cloves of garlic
  • 20 finger aubergines
  • 3 medium onions
  • 2-3 fresh green chillies
  • 1 kg ripe tomatoes
  • 1 cinnamon stick
  • 150 g cashews
  • 100 g coconut shavings
  • 1 pomegranate
  • 1 teaspoon cardamom pods
  • 2 teaspoons turmeric powder
  • 3 dried Kashmiri red chillies
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 3 cloves of garlic
  • 1 small handful of fresh curry leaves
  • 1 tablespoon brown mustard seeds
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Grind fennel, coriander seeds, and chili flakes until fine using a pestle and mortar. Rub half of the spices and 1 tablespoon of oil onto the cauliflower placed on tin foil, season with salt and pepper, wrap in foil, and bake for 30 minutes. Remove foil for the last 15 minutes for a crust. Peel and grate ginger and 6 cloves of garlic. Combine two-thirds of the ginger, grated garlic, and remaining spices in a bowl. Rub the mixture into incisions on aubergines with oil, then bake for 15-20 minutes. Split the cardamom pods, add seeds with other spices to a mortar, grind well. Chop onions, deseed and chop chilies and tomatoes. Toast spices, add oil, onions, chilies, garlic, ginger, cook for 10 minutes. Add tomatoes, water, and simmer for 30 minutes. Blitz cashews with water, stir into curry, cook for 5 minutes. Fry garlic, curry leaves, mustard seeds for 1 minute for tempeh topping. Chop cauliflower, add to curry with aubergines. Top with tempeh and coconut. Bash pomegranate to release seeds, sprinkle over curry, and serve with chapatis.

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