A vegetarian alternative to a classic curry - medium hot, creamy and extremely nutritious - served with poppadoms and mango chutney.
Peel and cut your onion into rough dice. Peel and chop the garlic cloves. Place on one side.
Break up your cauliflower into florets. Drain the chick peas. Place both items on one side.
Put the oil and butter into a large saucepan or wok over a medium high heat.
Add the onion, garlic, tomato puree, raisins, jam, salt and pepper and cook until tender.
Reduce the heat and add the madras curry powder, mix well, and allow to simmer for 8 minutes.
Incorporate the flour and gradually add the vegetable stock to form the sauce. Add the natural yogurt and blend into the sauce.
Finally, add the cauliflower florets and chick peas to the sauce. Simmer for 30 minutes.
Serve with Basmati Rice, Poppadoms and Mango Chutney.
Ingredients
Directions
Peel and cut your onion into rough dice. Peel and chop the garlic cloves. Place on one side.
Break up your cauliflower into florets. Drain the chick peas. Place both items on one side.
Put the oil and butter into a large saucepan or wok over a medium high heat.
Add the onion, garlic, tomato puree, raisins, jam, salt and pepper and cook until tender.
Reduce the heat and add the madras curry powder, mix well, and allow to simmer for 8 minutes.
Incorporate the flour and gradually add the vegetable stock to form the sauce. Add the natural yogurt and blend into the sauce.
Finally, add the cauliflower florets and chick peas to the sauce. Simmer for 30 minutes.
Serve with Basmati Rice, Poppadoms and Mango Chutney.