Читать книгу BISH BASH BOSH! - Henry Firth - Страница 15

With this wonderful, Anna Jones-inspired recipe you can have a gorgeous, creamy curry on the table in minutes. Or serve it alongside some of our other curries, such as the jalfrezi or our tikka masala. If you are cooking a few, get this one in the oven first then lower the heat as you finish off the others. Remove from the oven and stir through the yoghurt.

SERVES 4.

 1 head cauliflower (about 500g).

 500g carrots.

 2 tbsp vegetable oil.

 a big pinch of salt.

 a big pinch of black pepper.

 1 tsp chilli flakes.

 1 x 400ml tin full-fat coconut milk.

 50g ground almonds.

 2cm piece fresh ginger.

 2 garlic cloves.

 1 tsp ground turmeric.

 1 tsp ground cumin.

 1 tsp garam masala.

 ½ tsp chilli powder, optional.

 200g green beans.

 250g coconut yoghurt.

 30g flaked almonds.

 20g fresh coriander.

Preheat oven to 180°C. Roasting tin. Grater.

First prep and cook the veg. Trim the cauliflower and break it into 3cm florets. If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end. Trim the carrots and cut them into 3cm chunks. Spread the vegetables over a roasting tin and drizzle with the oil. Season with big pinches of salt, pepper and the chilli flakes. Toss to coat the vegetables with the oil and spices. Put the tin in the oven for 15 minutes.

Meanwhile, pour the coconut milk into a mixing bowl. Add the ground almonds and stir. Peel the ginger by scraping off the skin with a spoon then finely grate it. Peel and grate the garlic. Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl. Stir everything together until it’s really well mixed.

After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables. Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges. 10 minutes before the end of cooking, add any reserved leaves, if using.

Remove the tin from the oven and stir through the coconut yoghurt. Season to taste and add more chilli powder if you like a hotter curry. Sprinkle over the flaked almonds and fresh coriander and serve.