Recipe for warming winter Curry with Butternut, Cauliflower, Yoghurt and Coriander Seeds
¼ onion – peel and slice finely
½ clove garlic – crush, peel and chop finely
10g fresh ginger – peel and grate finely
¼ fresh chilli – slice finely
1 tomato – dice (1cm)
¼ butternut – peel and dice into 1cm cubes
¼ cauliflower – cut into small florets
1 tsp curry powder
¼ tsp coriander seeds
3g fresh coriander
¼ tbsp onion flakes
butter (from your pantry)
olive oil (from your pantry)
salt and freshly ground pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Curry: Fry the onion with some butter and some salt over medium heat for about 5 minutes, stirring occasionally, until softened. Add the garlic, ginger, curry powder and coriander seeds and cook for 1 minute. Then add the butternut, tomatoes, water and some salt and pepper and cook with the lid on for 10 minutes, until the butternut had softened and the tomatoes have disintegrated into a sauce (make sure to stir the pot every 2-3 minutes). Mix in the cauliflower and yoghurt and cook for another 5 minutes, until the cauliflower is cooked but still has a slight bite. Season to taste.
Poppadums: Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp. Alternately, you can put the poppadums in the microwave on full power for 60 seconds each.
To Serve: Top the butternut and cauliflower curry with fresh coriander and a sprinkling of onion flakes. Serve with and a side of poppadums.