Veggie Curry

Ingredients:

1 small cauliflower, divided into florets
1 bunch of spring onions, trimmed
4 cloves of garlic, crushed
5cm nugget of fresh ginger, peeled and chopped
6tbsp olive oil
450g large button mushrooms, halved
1 level tbsp tomato puree
2tsp ground coriander
Salt
1/8 tsp chilli powder
300ml natural yogurt
1tbsp mango chutney (optional)
1 heaped tbsp chopped fresh coriander

Method:

1. Boil water in a pan with salt.
2. Add cauliflower to boiled salted water and cook for a few minutes until tender.
3. Drain the cauliflower.
4. Finely shred spring onions and put in a blender wity garlic and ginger.
5. Add 4-5 tbsp of water and blend until smooth.
6. Heat half the olive oil in a frying pan and, once smoking, fry the mushrooms for
1-2 minutes until beginning to colour.
7. Tip them into a bowl, wipe the pan clean and return to the stove.
8. Pour remaining olive oil into the pan, pour in the blended puree and stir over a medium
heat until it begins to lightly colour.
9. Add the tomato puree, ground coriander, 1/2 tsp salt and chilli powder and continue to
fry for a few minutes before adding the yoghurt.
10. Bring to a simmer and top up with 300ml water.
11. Add the mango chutney and whisk to blend and emulsify the three together
12. After 5 minutes, add the cauliflower and mushrooms and gently simmer for a further
10 minutes.
13. Stir in the coriander.
14. Curry is ready to eat.