Cauliflower curry

This is a recipe I adapted from my slow cooker bible, Fresh From the Vegetarian Slow Cooker by Robin Robertson.

Ingredients: (all quantities for the spices are approximate; I have a heavy hand with spices and I just shake them straight in without measuring)

1/2 tsp cinnamon

1 tsp ground coriander

1/2 tsp mustard seeds

pinch of chilli powder

1/4 tsp nutmeg

1 tsp turmeric

1 tsp cumin

1/2 tsp cardamom

1 tsp curry powder

3 cloves garlic

1 brown or white onion

2 cm piece peeled fresh ginger

1 tbsp white wine or balsamic vinegar

1 medium potato, scrubbed and diced

1 large carrot, scrubbed and diced

4-6 zucchini, diced

200 g mushrooms, sliced thickly

1 cauliflower, cut into small florets

200 g no added salt tomato paste, blended with 1 1/2 cups hot water

1 1/2 cups cooked (or 1 can) pinto or red kidney beans

3/4 cup frozen peas, thawed

200 g frozen spinach, defrosted

Method:

I dry roast then grind the spices first in my Thermomix (100 deg for 5 mins at speed soft then grind at sp 9 for 30 sec), adding the onion, garlic, ginger and vinegar to make a paste (sp 8 for 10 sec). You can grind the mustard seeds in a coffee grinder or mortar and pestle, then blend spices, onion, garlic, ginger and vinegar in a food processor until smooth. Transfer spice paste to the slow cooker set on High, add potato and carrot and stir for 1 minute. Add beans and all vegetables except peas and and spinach, and tomato paste mixture, and cook on Low for 6 hours. Stir in peas and spinach a few minutes before serving.

We had this on brown rice, with 2 side-dishes: diced tomato, finely chopped red onion and balsamic vinegar; and banana, dessicated coconut and lime juice.

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