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