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OUR JAMIE’S SPRING GREEN CURRY Ingredients:
1 cauliflower, cut into sprigs
4-5 large leaves of spring greens, thinly sliced
1/2 red cabbage, thinly sliced
2 tomatoes, chopped
1 onion, chopped
2 - 3 cloves garlic, chopped
extra virgin olive oil For the curry paste:
1/2 tsp garam masala
1/4 inch piece ginger
juice of 1/2 lemon
sea salt
a few peppercorns
1/4 tsp mustard seeds
1/2 tsp mild chilli powder
drop of olive oil
1 tsp cardamom seeds Method
- Grind all the ingredients for the curry paste in a pestle and mortar.
- Place the cauliflower, spring greens and red cabbage in a large pan of cold salted water and bring to boil, cover and simmer for 5 minutes and then drain.
- In another large pan heat the olive oil, add the curry paste and fry for a minute. Then add the onion and garlic and soften, then add the tomatoes and cook on a low heat for 5 minutes, stirring occasionally.
- Then add the rest of the vegetables to the curry mixture and cook for a further 5 minutes. Serve with brown basmati rice.