INGREDIENTS
+
Curry Paste
1 red pepper, thinly sliced
5 cloves of garlic, bashed and chopped
2-3 tomatoes, chopped into 1cm dice
Small mango, roughly chopped
½ onion, thinly sliced
2g coarse sea salt
A nugget of fresh Ginger
½ tsp turmeric
1 tsp ginger powder
2 tsps curry powder
5 cardamom seeds, crushed
1/2 tsp black peppercorns, crushed
3 star anise
1 pinch chilli flakes
3 bay leaves
1/2 stick cinnamon
½ tsp cumin seeds or powder
+
The Curry
100ml veg oil
½ an onion cut into 2cm chunks
5 garlic cloves, finely chopped
4-6 large cauliflower & broccoli florets
2 medium sized sweet potato, cut into 2cm pieces
1 courgette, cut into 2cm pieces
½ red or yellow pepper, cut into 1cm slices
1 green pepper, cut into 1cm slices
2-3 sticks of celery
2 tbsp of curry paste as per above recipe
Large pinch of toasted cumin powder
½ tsp turmeric
1 tsp curry powder
8g salt
3g finely crushed black pepper
1 tbsp of agave syrup
3 diced dates diced
5 diced apricots diced
30g golden raisins
30g toasted flaked almonds
½ tsp harissa
20g curry paste
400ml veg stock
400ml coconut milk
Coriander leaves
Method
+
Curry Paste
Place a shallow pan on medium heat and sauté the red pepper and onion in the olive oil for 5-7 minutes until they golden and soften up. Add the garlic and cook for another 3-4 minutes until lightly caramelised.
Add all the spices, seasoning, fresh tomatoes, mango, and cook slowly with a lid on for 45 minutes at a simmer until it has reduced. Stir now & again, then remove the bay leaf & any large spices.
Puree until very smooth, passing through a fine sieve and finally season to taste.
+
The Curry
Heat the oil in a heavy-based saucepan on a medium heat, add the onion, sweet potato, cauliflower florets and cook for 5-7 minutes to colour.
Add the peppers, celery and cook for 1 minute. Add the garlic, spices, seasoning and agave syrup, cooking for another minute. Finally add the dried fruit, curry paste & harissa, cooking for one more minute, then pour in the veg stock and coconut milk, bringing the liquid to a simmer, placing the lid on and cook gently for about 15-20 minutes.
Add the broccoli and courgette and simmer until all is just tender. Taste for seasoning and serve with some cooked brown rice.