It is about this time of year that I start to long for longer days and a glimpse of sunshine. Winter, be gone! In the kitchen, although I am still looking for comfort food as we slowly ease out of the darkness of this dreary season, I am also keen to try some fresh new tastes and to add some bright colours to my plate.
Well, I have just the thing for it. A comforting cauliflower, combined with juicy tomatoes, some spices and some citrus juice. It’s fresh, it has warmth and it is very different to any curry you will have ever tried before. Plus it’s all made in one pot so less washing-up!
Cauliflower & Tomato Curry
Adapted from Orchards in the Oasis by Josceline Dimbleby
1 medium to large cauliflower, cut into florets
500g plum tomatoes, peeled and quartered (method below)
4 tablespoons groundnut oil
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon cumin seeds
1 teaspoon black onion seeds
4cm ginger, peeled and chopped
1-2 chillies, seeds and core removed, chopped
2 garlic cloves, finely chopped
Juice of 1 orange
Juice of ½ lemon
Heat the oven to 160 degrees.
Place the tomatoes in a pyrex bowl and cover them in boiling water for about 2-3 minutes. Remove and peel. Cut into quarters.
Heat the oil in a large ovenproof pan. Once hot add the spices and fry for about a minute, then add in the chilli, garlic and ginger. Fry for another minute. Add the cauliflower and coat with the spice mixture. Once the cauliflower is smothered in the spice mixture, remove from heat. Place the quartered tomatoes amongst the cauliflower.
Add the orange and lemon juice. Sprinkle with salt. Put the pan back on the heat and bring to a simmer. Cover and place in the oven for 50 minutes. Serve with some brown rice.