members recipes

This is a lovely curry dish. Great for vegetarians but equally delicious for carnivores...We like it mild but if you enjoy the heat try it with extra chili...

Ingredients
1 Cauli
2 medium onions
2 garlic cloves
A thumb of ginger
100ml tomato passata
1 small red capsicum
50g pistachios
50g cashews
50g sultanas, raisins or similar
Juice 1 lemon

Spices
Salt
2 tsp cumin
1 tsp garam masala
chili powder to taste
1 tsp tumeric

To serve
Fresh coriander leaf, chopped

Method
Parboil or steam cauli florets for about five minutes - careful not to overcook!
Chop onion into long thin strips (halve, top to bottom then place on flat side and slice, top to bottom), then gently fry in butter until they soften.
Blitz ginger and garlic and add to onions, fry gently, stirring occassionly for about 10 minutes.
Add spice mix, stir through.
Cook for 5 minutes, keep stirring.
Add passata, lemon, fruit, nuts and cauli.
If it seems too dry add a little water or extra passata.
Stir through and cook gently, covered for about 15 minutes.
Test the cauli. If it is good to eat, not too hard, definitely not too soft, then it\'s ready.
You can remove from the heat now and let it rest until you want to serve, then warm briefly just before plating up.

Sprinkle with chopped coriander, serve...