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6 tbsp Waitrose Duchy Organic Blanched Peanuts
3 tbsp sesame seeds
3 tbsp desiccated coconut
50g Cooks’ Ingredients crispy fried onions
For the curry
3 tbsp Vegetable oil
4 Padrón peppers or Cooks’ Ingredients Just Hot Enough Green Chillies
½ tsp black mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
12 fresh curry leaves (or 1 tbsp dried)
5 cm piece ginger, peeled and finely grated
4 clove/s cloves garlic, finely grated
100g carrot, cubed
100g cauliflower cut into florets
1 tsp ground turmeric
1 tsp Waitrose Organic Ground Coriander
1 tsp chilli powder
2 tbsp Cooks’ Ingredients Tamarind Paste
100g broccoli florets
Dry roast the peanuts in a wok or kadai for
3 minutes on medium-high, adding the sesame
seeds for 2 minutes more, then the coconut
for another 2 minutes until everything turns
golden. Remove the pan from the heat, tip
everything into a bowl and leave until cool
enough to handle. Transfer to a high-speed
blender or smoothie maker, add 300ml water
and purée to a smooth paste. Crush the crispy
onions between your palms and drop them in.
Wipe the pan clean and bring 1 tbsp oil to
heat on high. Add the peppers or chillies and
cook, without moving them, for 30 seconds,
until charred and blistered. Remove and add
the remaining oil to the pan. Sizzle the mustard
seeds, cumin seeds and fenugreek seeds, then
the curry leaves in quick succession. Mix in the
ginger and garlic and cook for 30 seconds.
Tip the carrot and cauliflower in with the
turmeric, coriander and chilli powder, stirring
well to mix together. Add the chillies back to
the pan and pour in the blended curry
paste. Cook, uncovered, for 15 minutes on
a medium heat until the vegetables are soft –
add more water (up to 200ml) if needed
to keep the vegetables submerged as they
cook. Use the blender cup or jug to use
every drop of the curry sauce.
Stir in the tamarind paste and broccoli,
season with salt to taste, then simmer for
5 minutes, until the broccoli is just tender.
The curry can dry out when it cools, so add a
dash more hot water to loosen before serving.
It should have a thick, creamy way about it.
To make the dish look more special, toast 1 tbsp more peanuts in a dry pan, then cool and roughly crush. Sizzle a few more curry leaves in 1 tbsp oil until fragrant, then scatter these, plus the nuts and 1 tbsp more crispy onions, over the top.
Typical values per serving when made using specific products in recipe
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