Sometimes you just want a nice curry to warm you up. Not too spicy, not mild - just a good all rounder. We think this is it. It's great because it's not too difficult to make and there are a few very clear steps. Give it a go and let us know what you think!
1 red pepper, 2 carrots, 1 red onion, 5 cloves garlic and 1 vine tomato roasted.
Cauliflower and 7 baby potatoes roasted separately
3 tbsp medium curry powder
1 tsp ground coriander
1 tsp salt
1 tsp garam masala
1 tsp cumin
1/2 tsp turmeric
3 tbsp desiccated coconut
1 tbsp ground almond
1 tin chopped tomatoes
1 tin coconut milk
Neutral oil for frying
1. Chop, peel and prepare the pepper, carrots, red onion, garlic and vine tomato. Add them to a lightly oiled roasting dish and cook in the oven for 20 minutes on 180 degrees Celsius. They should be starting to brown; if not, just pop them back in for a couple more minutes.
2. At the same time, prepare your other vegetables: potatoes (baby or sweet potatoes work well) and cauliflower and place in another lightly oiled roasting dish. These might need a little while longer in the oven than your other vegetables.
3. In a frying pan add the ground coriander, salt, garam masala, cumin, turmeric, desiccated coconut and ground almonds to a splash of oil and gently heat, stirring to combine.
4. Add all the spices, the peppers, carrots, onion, garlic and vine tomatoes to a blender with your tins of coconut milk and chopped tomatoes. Keep the frying pan with the spices, we'll use this again in a moment. Blend the mixture thoroughly until combined.
5. Pour your blended mixture back into your spice frying pan. Then remove the cauliflower and potatoes from the oven and add them into the mixture with a tin of chickpeas. Cook on a low - medium heat for ten mins. 6. Cook your rice and once the sauce is ready, enjoy!