Roast Cauliflower and Celeriac Curry with Black Dal and Peshwari Naan

saturdaykitchenrecipes.com

Kathy S

subheading: For the black dal:

200g/7oz whole black lentils

50g/1¾oz unsalted butter

2 tbsp vegetable oil

1 onion, diced

4 garlic cloves, finely chopped

1 tbsp chopped fresh root ginger

1 tsp cumin seeds

2 tsp crushed coriander seeds

1 bay leaf

1 tsp chilli powder

2 green chillies, split

400g tin plum tomatoes

bunch fresh coriander, stalks finely chopped and leaves separated

300 to 400ml/10 to 14fl oz vegetable stock or water

3 tbsp fried crispy shallots, to serve

50ml/2fl oz double cream, to serve

1 tsp garam masala, to serve

subheading: For the naan:

300g/10½oz strong bread flour

1 tsp caster sugar

1 tsp salt

½ tsp baking powder

10g dried fast-action yeast

25g/1oz unsalted butter, melted

150ml/5fl oz plain yoghurt

subheading: For the peshwari filling and topping:

100g/3½oz ground almonds

3 tbsp desiccated coconut

2 tbsp light brown sugar

3 tbsp double cream

25g/1oz butter

2 tbsp sesame seeds

3 tbsp flaked almonds

subheading: For the roast cauliflower:

1 head cauliflower, broken into florets

1 tbsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

2 tbsp vegetable oil, for roasting

subheading: For the vegetable curry:

2 tbsp vegetable oil, for frying

10 curry leaves

1 tbsp garam masala

1 tbsp black mustard seeds

1 tsp ground cumin

2 tsp ground coriander

2 green chillies, split

2 tsp ground turmeric

1 red onion, diced

4 garlic cloves, minced

1 tbsp chopped fresh root ginger

500g/1lb 2oz celeriac, diced

400g tin chopped tomatoes

300ml/10fl oz vegetable stock

Directions at saturdaykitchenrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer