Jamie's Great Britain - Roasted Veg Vindaloo

Name: Jamie's Great Britain - Roasted Veg Vindaloo
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 cauliflower, stalk sliced, leaves removed; 397 grams x 400g tin of chickpeas; 2 dried red chillies; 1 bunch A of fresh coriander, leaves picked and stalks chopped; 1 teaspoon fennel seeds; 1 bulb of garlic, cloves separated and peeled; 2 servings some Natural yoghurt, to serve; 2 Tbsps each of Worcestershire sauce (veggie) and rapeseed or olive oil; 500 grams (1lb 2oz) mixed peas, broad beans and sweetcorn; 2 Tbsps raisins; 1 fresh red chilli, deseeded and finely chopped; 1 red onion, peeled and roughly chopped; 3 red onions, peeled and roughly sliced; 1 level teaspoon each of sea salt and cumin; 1 pinch a of Sea salt and ground pepper; 18 fl. oz.s 500ml organic veg stock; 1 kg (2lb 4oz) large ripe tomatoes; 7 fl. oz.s 200ml white wine vinegar

Jamie's Great Britain - Roasted Veg Vindaloo might be just the main course you are searching for. One serving contains 955 calories, 41g of protein, and 22g of fat. This recipe covers 62% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is typical of Indian cuisine. Head to the store and pick up some natural yoghurt, onions, chillies, and a few other things to make it today. To use up the natural yoghurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 10 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Put all the paste ingredients except the coriander leaves into a liquidiser and whiz until smooth, then scrape into a bowl.

Ingredients you will need

Coriander

Equipment you will use

Bowl

Roughly chop the tomatoes and add to the liquidiser, season well, then blitz until smooth and put aside.

Ingredients you will need

Tomato

Preheat your oven to 200°C/400°F/gas 6.

Equipment you will use

Oven

In a large casseroletype pan, toss the cauliflower florets and onions with half the curry paste.

Ingredients you will need

Cauliflower Florets

Curry Paste

Onion

Equipment you will use

Frying Pan

Add 600ml (1 pint) of water, and roast for 40 minutes, stirring halfway through.

Ingredients you will need

Water

After 40 minutes, carefully move the hot pan from the oven to the hob.

Equipment you will use

Oven

Frying Pan

Drain and add the chickpeas, along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes.

Ingredients you will need

Chickpeas

Tomato

Stock

Mash a few times to thicken the sauce.

Ingredients you will need

Sauce

Add the delicate veggies (corn, peas, beans and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning. Marble through a few dollops of yoghurt, scatter over the reserved coriander and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table.

Ingredients you will need

Coriander

Seasoning

Spinach

Yogurt

Chili Pepper

Beans

Seeds

Corn

Peas

Serve with fluffy rice.

Ingredients you will need

Rice

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

cauliflower, stalk sliced, leaves removed 397grams

x 400g tin of chickpeas 2

dried red chillies 1bunch

A of fresh coriander, leaves picked and stalks chopped 1teaspoon

fennel seeds 1

bulb of garlic, cloves separated and peeled 2servings

some Natural yoghurt, to serve 2Tbsps

each of Worcestershire sauce (veggie) and rapeseed or olive oil 500grams

(1lb 2oz) mixed peas, broad beans and sweetcorn 2Tbsps

raisins 1

fresh red chilli, deseeded and finely chopped 1

red onion, peeled and roughly chopped 3

red onions, peeled and roughly sliced 1

level teaspoon each of sea salt and cumin 1pinch

a of Sea salt and ground pepper 18fl. oz.s

500ml organic veg stock 1kg

(2lb 4oz) large ripe tomatoes 7fl. oz.s

200ml white wine vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.