RAIN­BOW CURRY TABLE

Fairlady - - ETHICAL EATING -

Serves 4 to 6

Com­fort­ing and full of vi­brant flavour, cur­ries win my heart and my stom­ach ev­ery time! The con­cept of this meal is to serve a table of cur­ries, where the flavours of the dif­fer­ent dishes fold into one an­other beau­ti­fully when com­bined in each guest’s bowl. Al­ter­na­tively, you can cherry-pick any one of the com­po­nents to make and en­joy on its own. The bold smoky qual­ity of the tan­doori cau­li­flower har­monises well with the fra­grant lemony edge of the fresh co­rian­der in the chick­pea and spinach curry, and the pi­laf is made warmly aro­matic and earthy with the spic­ing of chai tea and ther­a­peu­tic turmeric. Take your guests fur­ther on the spice trail by adding cherry chut­ney, a fan­tas­tic sweet con­trast to the savoury curry, and cool­ing el­e­ments to com­plete the taste ex­pe­ri­ence such as a tangy yo­ghurt raita, pick­les and naan bread.

FOR THE PI­LAF

• 250g bas­mati rice, rinsed in sev­eral changes of cold wa­ter un­til the wa­ter is clear, then soaked in fresh cold wa­ter for 30 min­utes

• 500ml wa­ter

• 1 chai teabag

• veg­etable oil, for fry­ing

• 2 shal­lots, finely sliced

• 1 tsp ground turmeric

• ½ tsp ground cin­na­mon

• ¼ tsp freshly ground black pep­per

• 50g toasted al­monds, coarsely ground

• 2 gar­lic cloves, crushed • a hand­ful of raisins

FOR THE CHICK­PEA AND SPINACH CURRY

• veg­etable oil, for fry­ing

• 2 shal­lots, finely diced

• 2 tsp black mus­tard seeds, toasted and ground

• 1 tbsp ground co­rian­der

• ¾ tbsp garam masala

• ¾ tsp salt, plus ex­tra, to taste

• 300g spinach leaves, roughly chopped

• 2 x 400g tins chick­peas, rinsed and drained

• 600ml veg­etable stock

• 10g fresh co­rian­der, finely chopped

• 1 tbsp le­mon juice

• 1 tsp agave syrup [avail­able at Dis-Chem and Well­ness Ware­house]

FOR THE RAITA

• 200g ve­gan yo­ghurt [avail­able at Well­ness Ware­house]

• pinch of salt

• pinch of cumin

• 2 tbsp grated cu­cum­ber (op­tional)

TO SERVE

• tan­doori cau­li­flower (see recipe, right)

• cherry chut­ney (see recipe on pg 102)

• pick­les

• naan bread

1. To make the pi­laf, drain the rice and put it in a saucepan that has a tight-fit­ting lid, cover with the wa­ter and add the teabag. Bring to the boil, then re­duce the heat. Cover the pan and leave to sim­mer for 10–12 min­utes.

2. Turn off the heat, re­move the teabag and leave the rice to stand, un­cov­ered, while you fry the shal­lots. Heat a large, wide fry­ing pan over medium heat. Add a lit­tle veg­etable oil and fry the shal­lots, stir­ring fre­quently, for 5–7 min­utes un­til trans­par­ent.

3. Add the re­main­ing pi­laf in­gre­di­ents in­clud­ing the cooked rice; fry, stir­ring, for 3–4 min­utes.

4. To make the chick­pea and spinach curry, heat a saucepan that has a lid over medium-high heat. Add a lit­tle veg­etable oil and fry the shal­lots with the spices and salt, stir­ring, for 4–5 min­utes.

5. Add the spinach and cook, stir­ring it with the shal­lot and spices, un­til wilted. Stir in the re­main­ing in­gre­di­ents, cover the saucepan and leave to sim­mer for 10 min­utes. Taste and ad­just the sea­son­ing with salt.

6. To make the raita, sim­ply mix the in­gre­di­ents to­gether in a small bowl.

7. To as­sem­ble the curry table, put the warm pi­laf, and chick­pea and spinach curry in serv­ing dishes, along with the ac­com­pa­ny­ing tan­doori cau­li­flower and cherry chut­ney, plus the raita, pick­les and naan bread.

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