Keralan pineapple and cauliflower curry

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

Curry

½ head of cauliflower

Coconut oil

1 heaped teaspoon black mustard seeds

1 heaped teaspoon fenugreek seeds

1 heaped teaspoon turmeric

1 small handful of dried curry leaves

5cm piece of ginger

2 cloves of garlic

6 spring onions

1 fresh red chilli

1 big bunch of fresh coriander

2 ripe tomatoes (or 400ml tin chopped tomatoes)

400g tin of light coconut milk

400g tin of chickpeas

227g tin of pineapple chunks in juice

1 lemon

Rice

300g basmati rice

10 cloves

½ a lemon

To serve

Mango pickle

Raita (mint / cucumber / lemon / pepper)

Relish

Instructions

Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred (alternatively, bake in oven, tossed with olive oil, salt, and pepper on high for 1 hour)

Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on.

Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.

Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.

Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.

Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper.

Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and raita.

Nutrition

• Calories: 574