I’ve cooked a few Dishoom curries recently and each time I’m amazed that I've managed to create an Indian restaurant quality dish in my own kitchen. The curries are complex, rich and aromatic but they take a lot of time and effort, which is why I’ve revisited a Jamie Oliver curry I made years ago; a light and fresh 15 minute curry with pineapple, cauliflower and chickpeas.
I love Jamie Oliver but I do think his 15 Minute Meals only take 15 minutes if you’re Jamie Oliver. Anyway, this is still a quick, cheerful curry and the microwaved poppadoms are inspired. The only changes I made were to use a whole cauliflower rather than half as mine was quite small and I added more pineapple because I love the stuff.
Make this curry vegan by swapping the yoghurt for coconut yoghurt.
- 1 small cauliflower (or ½ a large one)
- 2 tbsp light olive oil or rapeseed oil
- 1 heaped tsp black mustard seeds
- 1 heaped tsp fenugreek seeds
- 1 heaped tsp ground turmeric
- small handful of curry leaves (dried or fresh)
- 5cm chunk of ginger, peeled
- 2 cloves of garlic, peeled
- 6 spring onions
- 1 fresh red chilli
- large bunch of fresh coriander
- 2 ripe tomatoes
- 1 tin of coconut milk (400ml, light or full fat)
- 1 tin of chickpeas (400g)
- 1 small tin of pineapple chunks in juice (227g)
- ½ a lemon
- 1 mug quick cook wholegrain or basmati rice
- 10 cloves
- ½ a lemon
- 4 uncooked poppadoms
- ½ bunch of fresh mint
- 3 tbsp natural yoghurt (low or full fat)
- ½ a lemon
- salt and pepper
- Fill and boil your kettle. Heat a griddle pan over a high heat.
- Remove the outer leaves from the cauliflower, slice it into 1cm thick rounds and place onto the griddle pan, turning when charred (I had to do this in batches).
- Rice: Put 1 mug of rice and 2 mugs of water into a medium sized saucepan and add 10 cloves, ½ a lemon and a pinch of salt. Turn the heat under the saucepan to medium and put the lid on.
- Curry: Pour 2 tablespoons of oil into a large casserole pan then add 1 heaped teaspoon each of black mustard seeds, fenugreek seeds and ground turmeric along with a small handful of curry leaves. Leave to sizzle for a few minutes.
- Add a 5cm chunk of peeled and roughly chopped ginger to a food processor along with 2 cloves of garlic, 6 trimmed spring onions, 1 red chilli and the stalks from a large bunch of coriander. Process until fine then add to the casserole pan.
- Roughly chop two ripe tomatoes and add to the casserole pan along with a 400ml tin of coconut milk, a 400g tin of drained chickpeas, a 227g tin of pineapple chunks plus juice and the charred cauliflower. Stir and turn the heat up to high.
- Poppadoms: While the curry is bubbling, put 4 uncooked poppadoms into the microwave (on 800W) for 1-2 minutes until they puff up.
- Mint yoghurt: Tear the leaves from ½ a bunch of mint and bash into a paste using a pestle and mortar. Stir in 3 tablespoons of yoghurt, squeeze in the juice from ½ a lemon and season with salt and pepper.
- Curry: Squeeze the juice from the remaining lemon into the curry, season and taste, then tear over the coriander leaves and serve with the rice, yoghurt and poppadoms.