new curry.

I've always thought that Indian cooking was probably the hardest kitchen to properly replicate at home. There is nothing hard at all about this recipe, and while it's not something you'd ever be served in your standard curry house, it hits all of the "Indian food" bullseyes totally squarely. Lightly adapted from Anna Jones' A Modern Way To Cook.

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sweet potato curry with roasted coconut, lime and tamarind + cauliflower rice.

1/2 of a giant cauliflower
2 tbsp olive or coconut oil

2 tbsp coconut oil
1 red onion, chopped fine
2 garlic cloves, minced
a thumb of ginger, peeled and minced
1 fresh red pepper, or an equivalent amount of dried
1 tsp ground turmeric

2 average carrots, peeled and cut into coins
400g sweet potato, cut into 1/2-cm thick wedges? plakjes
200g cauliflower, cut into 1/2-cm thick plakjes
1 tbsp fennel seed
1 tbsp mustard seed

1 400ml can coconut milk
1 400ml can peeled tomatoes
2 tbsp tamarind paste

200g unsweetened coconut pieces
zest of one lime
2 tbsp maple syrup

200g spinach, washed

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Process the cauliflower until it looks like couscous. Toss it with the olive oil, spread it out on a baking sheet and roast for 12 minutes at 200C. Remove, salt to taste, and set aside.

Standard curry making instructions for onion, garlic, ginger. Throw seeds in, wait til the mustard seeds pop, then throw in everything else up to tamarind paste. Cook for 25 minutes or so.

Put the coconut flakes flat on a baking sheet, sprinkle/drizzle/eetc the maple syrup over top and roast in that same 200C oven for 3-5 minutes until lightly browned.

When curry is ready, throw spinach leaves in and serve over cauliflower rice with toasted coconut on top.

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