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Roasted veg vindaloo with golden gnarly chicken skewers
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Total Time:
1 hour 30 minutes
Vibrant vegetable curry with a meaty twist to please everyone at the table.
Ingredients:
  • 1 whole bulb of garlic
  • 1 heaped tablespoon turmeric
  • 1 heaped tablespoon garam masala
  • 2 heaped tablespoons raisins
  • 1 level teaspoon of sea salt
  • 1 level teaspoon of ground cumin
  • 1 heaped teaspoon fennel seeds
  • 2 dried red chillies
  • a bunch of fresh coriander (30g)
  • 1 red onion
  • 200 ml white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons rapeseed or olive oil
  • 4 x 150 g skinless free-range chicken breast
  • rapeseed or olive oil
  • 1 lemon
  • 1 kg large ripe tomatoes
  • 1 cauliflower
  • 3 red onions
  • 1 x 400 g tin of chickpeas
  • 500 ml organic chicken or vegetable stock
  • 500 g mixed peas, broad beans and sweetcorn
  • 1 x 200 g bag of baby spinach
  • natural yoghurt to serve
  • 1 fresh red chilli
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Peel and chop the garlic and onion. Blend with coriander stalks until smooth. 3. Blend tomatoes with salt and pepper until smooth. 4. Cut cauliflower, slice onions, and toss in a pan with half of the curry paste. 5. Roast in the oven for 40 minutes. 6. Cut chicken into strips, mix with remaining curry paste, and chill in fridge. 7. Move pan to stovetop, add chickpeas, stock, and tomatoes. Simmer for 30 minutes. 8. Preheat griddle pan. Skewer chicken and grill for 10-12 minutes each side. 9. Squeeze lemon over chicken, then transfer to a plate. 10. Thicken curry, add delicate veggies for 3 minutes. 11. Adjust seasoning, stir in chopped chilli and yogurt. 12. Garnish with coriander and serve with rice.

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