Jamie's Great Britain
By Jamie Oliver
About the recipe
This is a standout vegetable curry with a cheeky meat kicker for any non- veggies at the table – everyone’s happy.
Recipe From
PASTE
1 whole bulb of garlic, cloves separated and peeled
1 heaped tablespoon each of turmeric and garam masala
2 heaped tablespoons raisins
1 level teaspoon each of sea salt and ground cumin
1 heaped teaspoon fennel seeds
2 dried red chillies
a bunch of fresh coriander, leaves picked and stalks chopped
1 red onion, peeled and roughly chopped
200ml white wine vinegar
2 tablespoons each of Worcestershire sauce and rapeseed or olive oil
CHICKEN SKEWERS
4 x 150g skinless free-range chicken breasts
rapeseed or olive oil
1 lemon
CURRY
1kg large ripe tomatoes
1 cauliflower, broken into florets, stalk sliced, leaves removed
3 red onions, peeled and roughly sliced
1 x 400g tin of chickpeas
500ml organic chicken or vegetable stock
500g mixed peas, broad beans and sweetcorn
1 x 200g bag of baby spinach
natural yoghurt, to serve
1 fresh red chilli, deseeded and finely chopped
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