Ingredients
- 1 medium onion, halved and thickly sliced
- 1 carrot, thickly sliced
- 2 tbsp sunflower oil
- 1 red chilli
- 2 thumb-sized pieces of root ginger
- 5 garlic cloves, peeled
- 1 large tsp Madras curry powder
- 1 tsp turmeric
- 1 tsp black onion seeds
- 1 medium sweet potato, cut into 2.5cm dice
- 4 heaped tbsp ground almonds
- Handful of sultanas
- ½ small cauliflower, broken into florets
- 400ml tin coconut milk
- 150g frozen peas
- Juice of ½ a lemon
- Really big handful coriander, roughly chopped
- 2 heaped tbsp desiccated coconut, to serve
Method
- In a large saucepan cook the onion and carrot over a medium-low heat in the oil for 15-20 mins with the lid on, stirring occasionally. Season with salt.
- Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds).
- After another 5 mins, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated
- Turn the heat up a bit and stir in 500ml water and the sultanas.
- Bring it up to a simmer and leave it to bubble away gently for about 10-15 mins with the lid off, stirring occasionally.
- Add the cauliflower florets and the coconut milk and simmer for a further 10-15 mins covered.
- Check that the sweet potato and cauliflower are both cooked, then turn the heat off and stir in the peas.
- It’ll need more salt, plus the lemon juice and chopped coriander to finish it off right.
- Serve with a sprinkling of dried coconut on top.