delicious - - MATT PRESTON -


“While In­dian-in­spired, this cur­ried tray bake uses pota­toes that orig­i­nate from Peru and cau­li­flower that was first cul­ti­vated in Cyprus, mak­ing this an early fu­sion dish.”

100g raw cashews 1 large cau­li­flower 600g small chat pota­toes,

halved length­ways 3 tsp ground turmeric 1 tsp ground cumin

3/4 cup (180ml) co­conut oil 1 each onion and cel­ery stalk,

finely chopped 5cm piece (25g) gin­ger, finely grated 6 gar­lic cloves, crushed 2 tsp garam masala (In­dian spice mix) 1 bunch co­rian­der, stalks chopped,

leaves picked 6 long green chill­ies, seeds re­moved,

finely chopped Toasted cashews, nigella seeds, toasted co­conut flakes, lime wedges, cooked brown rice, mango chut­ney and Greek yo­ghurt, to serve

Place cashews and 1 cup (250ml) boil­ing wa­ter in a heat­proof bowl and soak for 1 hour.

Place cau­li­flower in a mi­crowave-safe bowl, add 2 tbs wa­ter and cover with plas­tic wrap. Mi­crowave on high for 10 min­utes or un­til ten­der. Cool slightly, then cut in half or quar­ters. Place in a large roast­ing pan.

Pre­heat the oven to 200°C. Mean­while, place potato in a saucepan and cover with cold salted wa­ter. Bring to the boil over high heat, then re­duce to a sim­mer and cook for 10 min­utes or un­til just ten­der. Drain. Trans­fer potato to roast­ing pan with cau­li­flower. Scat­ter with 11/ 2 tsp turmeric and cumin, and driz­zle with 1/4 cup (50g) co­conut oil. Sea­son. Roast for 10 min­utes.

Heat re­main­ing 1/2 cup (100g) co­conut oil in a saucepan over medium heat. Add onion and cel­ery, and cook, stir­ring oc­ca­sion­ally, for 5- 6 min­utes or un­til start­ing to turn golden. Add gin­ger and gar­lic, and cook, stir­ring con­stantly, for 3- 4 min­utes or un­til start­ing to caramelise. Add garam masala and re­main­ing 11/ tsp turmeric, and cook, stir­ring con­stantly, for 1 minute. Add co­rian­der stalks, half chilli and 2 cups (250ml) wa­ter. Drain cashews, add to pan and, us­ing a stick blender, whiz to a puree. Spoon cashew mixture into pan around cau­li­flower and potato. Sea­son with salt flakes. Roast for 40 min­utes or un­til golden and caramelised.

Scat­ter over co­rian­der leaves, toasted cashews, nigella seeds, co­conut and re­main­ing chilli. Serve with lime wedges, rice, mango chut­ney and yo­ghurt.

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