This is my favourite recipe for cauliflower – the tamarind gives it a clean tangy taste but you can leave that out if it’s not your thing. I tend to make a big batch and separate some out for freezing before I add the yoghurt. Try it with Old Farm Shop veg and the natural yoghurt from the general stall (I should confess a slight addiction to that yoghurt though). Abi

Serves 6-8

* 2 knobs of butter * 2 garlic cloves, peeled & minced * 5cm / 2in piece of ginger, grated * 1-2 chillies, minced * 2 tsp ground cumin *1 tsp ground coriander * 1 tsp ground turmeric * 2 tins tomatoes, chopped * 1 mug of vegetable stock or water * 1 tbsp tamarind concentrate (optional) * 1 head of cauliflower cut into bite size chunks * 2 potatoes, peeled & cubed * 1 parsnip, peeled & cubed * 1 mug of cooked chickpeas (or a tin of them) * juice of half a lime * 1 mug of natural yoghurt * 1 small bunch of fresh mint, chopped * 1 small bunch of fresh coriander, chopped * salt & freshly ground pepper

Method

This is a great winter curry that you can have fun experimenting with. The potatoes and parsnips can be exchanged for different root vegetables or squashes. Try throwing in some chard or other green leafy goodness a couple of minutes before the end. Like all curries this is even better the day after you’ve cooked it.

Melt the butter in a large pot over a medium heat and add the garlic, ginger and chillies. Saute briefly then add the cumin, coriander and turmeric and give the mixture a couple of stirs. Add the tomatoes and stock to the pot and bring to a simmer. Dissolve the tamarind concentrate in a tablespoon or two of hot water and add to the pot. Next stir in the vegetables and chickpeas. Cover and simmer for 15 minutes, until the veggies are tender.

Remove from the heat and stir in the lime, yoghurt and fresh herbs. Season with salt and pepper to taste. Serve with rice. It tastes delicious with chutney and toasted cashews on the side.

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