Beetroot and Cauliflower Curry Recipe

Nisha Katona says: 'Packed with flavour and interest, this is an ode to wintery veg. And just look at that colour! With a squeeze of lemon juice added at the end for a bit of lift, this is a gorgeous curry for colder days.'

Serves

3–4 as a side or 2 as a main

Ingredients

3 tbsp vegetable oil
1 heaped tsp panch phoron
1 green chilli, finely sliced
150g/5oz beetroot/beets, peeled and cut into 2.5cm/1in cubes
½ cauliflower (about 300g/10.oz), broken into small florets, plus a handful of cauliflower leaves, roughly chopped
2 tbsp chopped tomatoes
1 tsp ground turmeric
2 tsp ground coriander
¼ tsp chilli powder
1 tsp salt
½ tsp sugar, or to taste
100ml/3.fl oz/scant ½ cup just-boiled water
½ tsp lemon juice
1 tsp garam masala
Small bunch of fresh coriander/cilantro, leaves and stems roughly chopped

Method

1. Heat the oil in a wide pan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek seeds begin to turn golden, then add the chilli and beetroot and cook, covered, for 6–8 minutes, or until starting to soften.

2. Add the cauliflower florets, chopped cauliflower leaves, chopped tomatoes, ground spices, chilli powder, salt, sugar and hot water, then cover again and cook for a further 10–12 minutes, or until everything is cooked through.

3. Finish with the lemon juice and garam masala, and taste for seasoning.

4. Serve garnished with the chopped coriander.

Extracted from Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals by Nisha Katona. Published by Watkins Publishing.

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