Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 1 onion, cut into small chunks 2 car­rots, peeled and cut into wedges 400g floury pota­toes, peeled and cut into bite-sized chunks ½ cau­li­flower, bro­ken into small flo­rets 4 por­tions of cooked rice (300g un­cooked) For the curry sauce 4tbsp oil 1 large onion, roughly chopped 2cm piece of gin­ger, peeled and sliced 1 green chilli, roughly chopped 2 gar­lic cloves, peeled 2 toma­toes ½ golden de­li­cious or sim­i­lar ap­ple, peeled and roughly chopped ½ ba­nana 30g mild madras curry pow­der 2tbsp garam masala 750ml chicken or beef stock 60g but­ter 6tbsp plain (all-pur­pose) flour 2tbsp ketchup 2tbsp soy sauce Salt METHOD For the sauce, com­bine the oil, onion, gin­ger, chilli, gar­lic, toma­toes, ap­ple, ba­nana, curry pow­der and garam masala in a food pro­ces­sor and blitz to a paste. Pour this into a saucepan and cook on a medium-high heat, stir­ring of­ten, un­til the mix­ture be­gins to caramelise and the spices be­come aro­matic.

Add the stock and bring to the boil. Mean­while, melt the but­ter in a sep­a­rate saucepan and whisk in the flour. Cook on a low heat for about eight min­utes, stir­ring con­stantly, un­til the roux thick­ens and turns a golden brown colour.

La­dle the curry mix­ture from the other pan into the roux, a lit­tle at a time, whisk­ing con­stantly to in­cor­po­rate. Add the ketchup and soy sauce.

Cook the mix­ture un­til it’s quite thick, then trans­fer to a blender or use an im­mer­sion blender to puree un­til very smooth. Taste and ad­just the sea­son­ing with salt.

Place the onion, car­rots and pota­toes in a saucepan and cover with wa­ter. Bring to the boil, add the cau­li­flower and re­duce to a sim­mer. Cook for about 10 min­utes, un­til ev­ery­thing is ten­der. Drain and re­turn to the pan, and pour in the curry sauce. Bring ev­ery­thing back to a sim­mer and serve with the rice. MAKES 2-4

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