Nutty Romanesco Curry Recipes

NUTTY ROMANESCO CURRY

Steps:

• Preheat the oven to 200C
• Chop the romanesco into equal sized florets and toss in a tablespoon of oil. Roast in the oven for 30 minutes.
• While the romanesco is cooking, put another tablespoon of oil into a saucepan and gently cook the onions for 5 minutes until softened.
• Add the ginger and garlic to the onions. Stir in and cook for another minute then add all the spices. Stir in and cook for another minute.
• Add the ground almonds, tinned tomatoes and chickpeas. Half fill the tomato tin with water and add that too. Bring to the boil then lower the heat and simmer for 10 minutes.
• Put the flaked almonds in a dry frying pan and heat gently until they begin to get some colour. Keep tossing the pan so they don't burn.
• Take the romanesco out of the oven and stir into the curry along with the chopped coriander.
• Serve with rice or bread. Scatter the flaked almonds on the top.

WALNUT ROMESCO SAUCE

Steps:

• In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.

NUTTY CHICKEN CURRY

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

BASIC HOMEMADE CURRY RECIPE

Steps:

• Heat a little oil in a pan then add the chopped onion.
• Fry gently for 5 minutes till softened but not browned. Add the ginger, garlic and chilli pepper. Cook for a minute.
• Add the cumin, coriander and garam masala. Stir and cook gently for a minute and then add the diced chicken.
• Cook for a couple of minutes and then add a tin of chopped tomatoes. Bring to the boil and then lower the heat and simmer gently for 20 minutes.
• Serve with rice or naan.

ROAST ROMANESCO WITH ANCHOVIES, CAPERS & CURRANTS

Steps:

• Put the currants in a small bowl and cover with boiled water. Leave to soak for 1 hr. Heat the oven to 190C/170C fan/gas 5.
• Arrange the romanesco in a roasting tin in a single layer. Add 2 tbsp of the oil, season and toss to combine. Roast for 20 mins until tender (keep an eye on it as it cooks more quickly than cauliflower), tossing halfway through to make sure it's evenly coloured.
• Meanwhile, cook the shallots in the remaining oil over a medium heat for about 10 mins until golden. Reduce the heat and add the garlic, chilli flakes and anchovies and cook for 2 mins more. Gently press the anchovies with the back of a wooden spoon to help them dissolve. Drain the currants and add to the pan along with the capers, nuts, herbs and lemon juice. Toss with the roasted romanesco and transfer to a serving plate.