So this is kind of like a veggie curry, but the way
that I cook it and put it together it turns out like a beautiful rice cake. It's full of colour, full
of flavour. So when I first came up with this recipe it was all about the cauliflower
and it's really nice to single out one vegetable and hero it, but you know at
the same time I really want to celebrate lots of different ways to express this dish. So
we can do courgettes, we can use some frozen peas. Here I've got a 28 centimetre non-stick pan on a
medium medium-high heat. We're going to go in with two onions, white or red. So take the skin off half
them and then just roughly chop them into about one centimetre chunks. If you haven't got onions
you could use leeks, you could use spring onions, a little bit of oil goes in and then
the onions go in like that look at that. So we'll just fry these off for like five minutes
until nice and softened. So let's get to the veg. Courgettes for instance, we're just gonna half
that, then cut that half in half and then again little one centimetre chunks. Then we've got
the cauliflower, trim off the lovely cauliflower flowers, about one and a half centimetres from
the flour itself, but then the stalk here often this will go in the bin, like we don't want to do
that at all. We don't want to waste it, also it's really delicious and super nutritious. Slice it
up. So look these onions are getting nice and soft. Now in the tikka paste, this stuff's amazing. We've
got layer, upon layer of different spices. The smell already is incredible. Then I go in with my veg.
Just stir it around, jiggle it and as we get heat through to those veggies it will start to shrink
down the flavours will really start to come out. So after a couple of minutes, let's go in with our
frozen peas, just a handful and then we go in with one regular mug of basmati rice. Then to guarantee
you beautiful fluffy rice that works every time, i'm gonna go in with two mugs of water. So mix
that up and then I want a little bit of spice right as in heat spice. So i've got like three
chilies here, prick them with the tip of a knife and then that will give a really really subtle
chili flavour to this and one last thing which I think is a brilliant curve ball, poppadom and
when i was in Delhi last year, I saw so many variations of poppadoms. I'm going to take six
here right and you just smash them up and it will suck up that moisture, a little bit like
we use lasagna. So just mix up those poppadoms pat it all down and then turn that down to like
medium. Lid on top and cook that for about 10 minutes. So this beautiful curry dish has had
about 10 minutes and now if you listen to it, you can hear it catching and crackling. Just push
the veg and rice down on a low heat. Just let that fry up for about 10 minutes and it's going to
give it a lovely crispy bottom and then what I want to do is kind of dress it up. On the same
trip, when I learned about how to use those dry poppadoms in such an interesting way, I also saw
them take pomegranates and take mango chutney and put the two together and the result was like
the best hack ever. Simply mix it up, so so good. So this has had 10 minutes now, I'm pretty
excited it's gonna be nice and crispy. So get yourself a plate or a platter
put it above the pan like that... yes! Look at that. So what I love to do
is get that yogurt and just kind of give a few splurges. We'll go in with those
bits of mango chutney and pomegranate and then just lots of lovely herbs. Get in
there, through the crust, look at this, yes. Oh hmm, wowzers. This is food
that just makes me happy.
