Prep time; 1 hour

Serves 4

Ingredients 

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

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