Cauliflower Curry (enough for 4 people)
1 medium size cauliflower, cut into 2 in florets
1 medium onion, coarsely chopped
2 x 1in cubes fresh ginger, peeled and coarsely chopped
7 tbsps water
5 tbsps vegetable oil
6 cloves garlic, peeled and very finely chopped
1 tsp ground cumin
1 tsp ground coriander
3-4 medium tomatoes, peeled and chopped
1/4 - 1/2 can chopped tomatoes
1/2 tsp turmeric
1/2 tsp cayenne
1/2 fresh green chilli, finely chopped
1 tbsp lemon juice
1 3/4 tsps salt
1/2 tsp chan cham (optional)
1/4 tsp garam masala
Break up the cauliflower into florets and then soak them in a bowl of water for 30 minutes. Drain.
Put the onions and ginger into a blender with 4 tablespoons of water. Blend until you have a paste.
Measure 4 tablespoons of the oil into a wok and when hot, add in the garlic. Fry until brown and then add the cauliflower. Stir fry until the cauliflower starts to become spotted red/brown. Remove with a slotted spoon and put in a bowl.
Pre heat the oven to 180C, Gas Mark 4, 350F.
Add the onion mixture to the same pan. Stir fry for a minute or two.
Add the remaining tablespoon of vegetable oil to the wok. Add the cumin, coriander and tomato. Stir fry on quite a high heat, until the mixture turns a red-brown colour. Add in some of the chopped tomatoes. Sprinkle in a bit of water if it starts to burn.
Add the turmeric, cayenne, chilli, lemon juice and salt. Stir well and then turn heat down low.
Add the cauliflower back and stir gently. Add 3 tablespoons of water, some more chopped tomatoes if you think it is too dry. You might like to add some Chan Cham chilli sauce - it's very hot and you only need a very small amount to make a big difference!
Spoon the cauliflower mixture into a suitably sized earthenware casserole with a lid and cook in the oven for approx 30 minutes. Test the cauliflower by poking the thickest part of a floret with a skewer. If it is still a bit hard, put back in the oven for another 10 minutes.
You can add other ingredients to this curry, as long as you increase the sauce with tomatoes, water or stock - it's very versatile. Chopped, cooked chicken or mushrooms, peas, cooked potatoes for example.
Sprinkle the garam masala on top, stir in gently. Eat with basmati rice and a salad with red wine dressing.