Recipe Image

Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry

medium
55m
Serves 4

Nikki

Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry

INGREDIENTS

Lamb Vindaloo:

  • 2 tsp Kashmiri chilli powder
  • 2 tsp Turmeric
  • 2 tsp Ground coriander
  • 1 tsp Cayenne powder
  • 1 tsp Ground cinnamon
  • 1 tsp Ground cumin
  • 1 tsp Ground fennel or clove
  • 1 tsp Ground fenugreek
  • ½ tsp Ground dry mustard
  • ½ tsp Ground cardamom
  • ½ tsp Ground black pepper
  • 1,5kg Cubed shoulder of lamb
  • 1,5 tsp salt
  • ½ cup water
  • ½ cup Vindaloo curry powder
  • ¼ cup White vinegar
  • 2 inch Piece of ginger
  • 12 Garlic cloves
  • 1 tbsp butter
  • 1  onion
  • 1/8 cup Tomato paste
  • 1 ½ cups Beef stock
  • 6 Dried curry leaves

Chicken Madras Curry:

  • 2 onions
  • 2 cloves garlic
  • 2 tsp Minced ginger
  • 3 tbsp butter
  • 4 Chicken breasts
  • ½ tsp Ground cinnamon
  • 3 tbsp Madras hot curry powder
  • 1 ½ tsp paprika
  • ¼ tsp fenugreek
  • ½ tsp Tamarind paste
  • ¾ tsp Salt
  • ½ tsp Black pepper
  • 400ml passata
  • 2 tbsp Tomato puree
  • 200ml Coconut milk
  • Bunch fresh coriander
  • 1 Finely sliced red chilli
  • ¼ Red onion peeled and finely sliced

Tofu and Cauliflower Curry:

  • 400g Extra firm tofu
  • 2 cups cauliflower
  • 1/3 tsp cayenne
  • ½ tsp turmeric
  • ½ tsp salt
  • 2cm ginger
  • 5 cloves garlic
  • 2 tsp Lime juice
  • 1 tsp oil
  • 1 tsp Ground coriander
  • ½ tsp Black pepper
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 2 Cloves
  • 1 medium onion
  • ½ tsp Salt (divided)
  • 1tsp Sesame seeds
  • 2 tsp Shredded coconut
  • 2 Tomatoes chopped
  • ½ tsp Garam masala
  • 1 ¼ cup water

Naan Bread:

  • 1 cup Greek Yoghurt (lactose free)
  • 1 ½ cup Self-raising flour (more if needed)
  • 1 tbsp Olive oil
  • 2 tbsp Salted butter

Pilau Rice:

  • 1 cup Basmati Rice
  • 1 ½ cup water
  • 1 Finely diced onion
  • 2 Bay leaves
  • 4 Cardamom pods
  • 1 Cinnamon stick
  • 2 cloves
  • 1 tsp turmeric
  • Salt to taste
  • 2 tsp butter

METHOD

Lamb Vindaloo:

  1. Toss lamb with salt and place in a tub to marinade.
  2. In a blender add the water, Vindaloo curry powder, vinegar, garlic and ginger and puree.
  3. Pour over lamb, cover and marinade for 2 hours.
  4. In slow cooker add the butter, onion and tomato paste and the marinaded lamb.
  5. Cover with the beef stock and curry leaves and slow cook for 6 hours.

Chicken Madras Curry:

  1. Add the onion, garlic and ginger to a blender and blend to a paste. Add a splash of oil.
  2. Heat the butter and add the onion mixture to the electric pressure cooker and sauté.
  3. Add the chicken and all other ingredients to the pressure cooker, except the coconut milk.
  4. Once cooked for 15 minutes, add coconut milk and adjust seasoning.
  5. Chop the coriander, chilli and red onion finely and serve as sambals.

Tofu and Cauliflower Curry:

  1. Press and cube the tofu and add to a large bowl.
  2. Add the cauliflower to the bowl.
  3. Blend the spices, salt, ginger, garlic, lime juice with 1-2tbsp of water to make a puree.
  4. Add half of the above puree to the tofu and cauliflower.
  5. Toss and transfer to a lined baking dish and bake at 200 degrees for 25 minutes.
  6. Make the sauce. In a heated pan with oil, add the coriander, black pepper, bay leaf, cinnamon, cloves and cook for a minute.
  7. Add onion and ¼ tsp salt. Mix and cook until transluscent.
  8. Add sesame seeds and mix in.
  9. Add the ginger and garlic mix from step 3 and cook for a minute.
  10. Add tomatoes, coconut, salt and garam masala. Cover and cook until tomatoes are tender.
  11. Remove the bay leaf and blend in a blender.
  12. Transfer back to pan and add cauli and tofu.

Naan Bread:

  1. Place yoghurt in a bowl and add self-raising flour to form a ball. Add more flour if needed.
  2. Tip the dough onto a well-floured surface and knead for 2-3 minutes.
  3. Divide the dough into 6 even parts.
  4. Roll each ball into a saucer sized round.
  5. Heat oil in a pan and fry until puffed up.
  6. Brush with butter.

Pilau Rice:

  1. Wash the rice until clear and soak in cold water for 15mins. Drain and set aside.
  2. Heat butter in a pot and add the whole spices. Sauté until fragrant.
  3. Add diced onions and sauté until soft.
  4. Add turmeric, salt and rinsed rice and fry for 3-4 minutes.
  5. Once water has evaporated to the level of the rice, place a lid on the pan and reduce the heat.
  6. Cook for 6-7 minutes.
  7. Once rice has cooked, turn the heat off and leave lid on for few minutes.
  8. Fluff the rice.
Main_ Lamb Vindaloo, Chicken Mandras & Tofu cauliflower curry