Updated: Feb 15, 2021
by Keith Abel from The Abel & Cole Cookbook: Cooking Outside the Box (Harper Collins)
This is a great winter curry that you can have fun experimenting with. The potatoes & parsnip 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 – those who eat their leftover take-outs for breakfast the next day know what they’re doing!
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 (350ml) of vegetable stock or water
1 tbsp tamarind concentrate/paste (optional)
1 head cauliflower, cut into bite-size chunks
2 potatoes, peeled & cubed
1 parsnip, peeled & cubed
1 mug (350ml) of cooked chickpeas (or a 400g tin of them, drained)
Juice of ½ lime
1 mug (350ml) of natural yoghurt
1 small bunch of fresh mint, chopped, or 2 tsp dried
1 small bunch of fresh coriander, chopped, or 2 tsp dried
Salt & freshly ground black pepper
Melt the butter in a large pot/pan over a medium heat & add the garlic, ginger & chillies. Sauté briefly, then add the cumin, coriander & turmeric & give the mixture a couple of stirs.
Add the tomatoes & stock to the pot & bring to a simmer.
Dissolve the tamarind concentrate in a tablespoon or two of hot water & add to the pot.
Next stir in the vegetables & chickpeas.
Cover & simmer for 15 mins, until the veggies are tender.
Remove from the heat & stir in the lime, yoghurt & fresh herbs.
Season with salt & pepper to taste.
Serve on a bed of basmati rice.
Winter curry tastes delicious with chutney & toasted cashews on the side.