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Member recipe

Paul's Vegetable Curry

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Cooking time

Prep: 45 minutes Cook: 30 minutes Marinade for 12 to 48 hours before reheating.

Skill level

More effort


Serves 6

A delicious vegetable curry which uses cauliflower and aubergine as main ingredients. You could substitute broccoli for the cauliflower or chopped tomatoes for the aubergine.

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  • Large red pepper, roasted over open flame and then charred skin peeled off. Cut into strips about one inch long
  • Three tablespoonful of sunflower or vegetable oil
  • Four large onions. Chopped coarsely
  • Six shallots. Finely sliced
  • Three cloves of garlic. Crushed and chopped
  • Two or three teaspoonful of garam masala
  • One teaspoonful of cumin powder
  • Half teaspoonful cumin seeds
  • One quarter teaspoonful of cayenne pepper (to taste)
  • Coarse salt and ground black pepper to season
  • Two large dollops of butter
  • Two tablespoons of plain flour
  • Two vegetable bouillon stock portions, dissolved into just under one litre of boiling water
  • Large jar of cooked aubergine (or four large aubergines, cooked and chopped)
  • Large cauliflower, broken into small florets. Keep all of the white off its and three or four clean leaves. Cut the green parts of the leaves into strips about two inches long
  • Three or four handfuls of frozen peas
  • Two tablespoonful of mango chutney or caramelised onion pickle
  • One or two small pots of plain yoghurt (goat milk yoghurt preferred)


  1. Heat the oil in a large pan - big enough for all ingredients to be combined in. Use a pan that has a lid.

  2. When hot, add the onions and fry over strong heat for five minutes, stirring regularly to prevent burning.

  3. Add shallots and cumin seeds to the onions and continue to cook for two or three minutes, stir regularly.

  4. Add garlic and cauliflower leaf pieces to the pan and cook for two or three minutes, stir regularly.

  5. Add all remaining spices and seasoning to the allium mix, continue to cook over strong heat for a minute.

  6. Add butter to the mixture in the pan and stir all together.

  7. Remove pan from heat and sift in the flour, stir all together.

  8. Slowly add the bouillon stock, stirring continuously.

  9. Return the pan to heat and stir continuously until the mixture thickens a bit. You are not aiming for a thick sauce, just a smooth one.

  10. Turn the heat down to medium.

  11. Add aubergine to the mixture and cook until hot (bubbling gently).

  12. Taste the sauce. If necessary, add spice or seasoning to taste.

  13. Add the cauliflower florets, frozen peas, yoghurt and pickle to taste. Mix all thoroughly over the heat for two minutes at most.

  14. Remove pan from heat and put its lid on. Leave to cool.

  15. Place the pan in the fridge for 12 - 48 hours.

  16. Remove curry from fridge a couple of hours before needed for reheating.

  17. Reheat over a medium heat, taking to bubbling stage for ten to fifteen minutes at most. As the curry is reheated check that the cauliflower is cooked but remains firm.

  18. Serve with basmati rice, naan bread and condiments with a very cold lager, cold crisp white wine or lemon and mint drink.

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