Goan Roast Cauliflower & Green Bean Curry

In India you’ll see many more masala spice blends than are easily available here. In this Goan curry you would typically use a fiery fish masala spice mix along with the milder red Kashmiri chilli powder. Instead we’ve used chilli powder to bring heat, along with more widely available garam masala. The ground cashew nuts add richness and give balance to the chilli heat and sour tamarind.

Tamarind paste is available in so many different formats and concentrations. The recipe below uses tamarind paste from a 454g plastic tub available from here. If instead yours is in a small glass jar, start with 2 tsp instead of 2 tbsp and add more to taste.


Ingredients Serves: 2


Method

  1. Start by tossing cauliflower florets in sunflower oil and a good pinch of salt and roast at 200°C / 180°C fan for 25 minutes, or until starting to colour. Set aside.
  2. Top and tail green beans and cut into two equal lengths. Cook in salted boiling water for 4 minutes and drain.
  3. In a wide-bottomed saucepan, heat coconut oil over a medium to high heat. Tip in red onions and medium tomatoes, curry leaves (optional), cloves garlic, and thumb of root ginger. Fry for 10 minutes, stirring regularly.
  4. Lower the heat and add garam masala, Kashmiri chilli powder, S4 chilli powder, ground coriander, turmeric powder, salt and fry for 2-3 minutes until fragrant.
  5. Add water and tamarind paste. Stir in cashew nuts, finely ground in a food processor. Cover with a lid and simmer for 10 minutes. Taste for seasoning, adjusting if necessary.
  6. Stir in the roast cauliflower and green beans and simmer for a further few minutes until the beans are cooked and the cauliflower is warmed through.
  7. Garnish with chopped coriander and serve with cooked white rice, and warmed Indian flat breads if you have them.

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