Roast cauliflower and celeriac curry with dal recipe
Roast cauliflower and celeriac curry with black dal and peshwari naan This vegetarian curry would make a great meal for a dinner party or celebration meal. 200g/7oz whole black lentils 50g/1¾oz unsalted butter 2 tbsp vegetable oil1 onion, diced4 garlic cloves, finely chopped1 tbsp chopped fresh root ginger 1 tsp cumin seeds 2 tsp crushed coriander seeds 1 bay leaf1 tsp chilli powder 2 green chillies, split 400g tin plum tomatoes bunch fresh coriander, stalks finely chopped and leaves separated 300–400ml/10–14fl oz vegetable stock or water3 tbsp fried crispy shallots, to serve50ml/2fl oz double cream, to serve1 tsp garam masala, to serve 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 300–400ml/10–14fl 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 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, melted150ml/5fl oz plain yoghurt 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 100g/3½oz ground almonds 3 tbsp desiccated coconut 2 tbsp light brown sugar 3 tbsp double cream 25g/1oz butter 2 tbsp sesame seeds3 tbsp flaked almonds 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 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 1 head cauliflower, broken into florets 1 tbsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 tbsp vegetable oil, for roasting 2 tbsp vegetable oil, for frying10 curry leaves 1 tbsp garam masala 1 tbsp black mustard seeds 1 tsp ground cumin 2 tsp ground coriander 2 green chillies, split2 tsp ground turmeric 1 red onion, diced4 garlic cloves, minced1 tbsp chopped fresh root ginger 500g/1lb 2oz celeriac, diced400g tin chopped tomatoes300ml/10fl oz vegetable stock 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 Method To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the dal, soak the black lentils for a few hours until swollen then drain. Heat the butter in a saucepan and sweat the onion, garlic, ginger and spices. Add the green chillies, tomatoes, coriander stalks and soaked lentils. Pour in the stock and simmer gently for 1½ hours or until soft. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Prove for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the cauliflower, preheat the oven to 240C/220C Fan/Gas 9. Toss the cauliflower in the spices and oil in a roasting tin and roast for 20–25 minutes until blackened a little. Set aside. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To make the curry, heat the oil in a saucepan and fry the curry leaves. Remove and discard the curry leaves and add the spices to the pan. Crackle for 10 seconds then add the onions, garlic and ginger and sweat for 10 minutes. Add the celeriac then add the tomatoes and stock. Simmer uncovered for 20 minutes until the celeriac has softened. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates. To serve, add the roast cauliflower to the curry and season with salt and pepper. Garnish the dal with the shallots, cream, garam masala and coriander leaves. Serve the curry, dal and naan on large plates.