Indian spiced tomato 'tagine' with tandoori spiced cauliflower

 This evening I was confused as to what it is that I should have for my supper, given that I had challenged myself at lunch, nothing seemed to be ‘right’. I browsed through my blog to view some of the previous recipes I had posted to provide myself with some inspiration. I came across one for the Indian spiced cauliflower which had been adapted and yet again I am choosing to adapt it slightly again for tonight’s supper.

Indian spiced tomato 'tagine' with tandoori spiced cauliflower - adapted from a previous blog post for 'Indian spiced cauliflower'

Ingredients

4 large frozen cauliflower florets
3 tbsps onken natural 0% yogurt

1 tsp Cumin

1 tsp Paprika

1 tsp Cayenne

1 tsp Garam marsala

1 tsp Turmeric

1 tsp Onion granules

2 tablespoons Med curry powder
1 teaspoon garam masala

1 large onion, sliced
1 clove garlic, minced
1 teaspoon finely grated fresh ginger
1 tin chopped tomatoes
1/2 pepper, sliced

2 celery sticks, chopped

7 mushrooms, sliced
2 carrots, julienne
1 courgette, Julienne 

Method

1. Preheat the oven to 200'C. Mix together the yogurt and spices and apply to the cauliflower and place on a glass dish. Place into the oven to cook and brown slightly.

2. To a saucepan, cook onion, garlic & ginger, stirring, until softened, 3 to 4 minutes. Add curry powder, garam masala, stirring, until the spices begin to darken, about 1 minute. Stir in peppers, celery, mushrooms and chopped tomatoes.

2. Reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.

3. Add the carrots. Stir thoroughly and warm through. Meanwhile add the julienne courgette to a glass dish and place in the oven till they have dried out slightly. Remove dish from oven and top with the tomato mixture, leaving excess sauce in the saucepan. Return to the oven.

4. With the excess in the saucepan, reduce until thickened slightly and add it to the tomato mixture in the oven. Leave for approx. 10 mins to heat through.

5. Cook green beans and 2 whole mushrooms in the microwave on high for 3 mins. Once cooked, remove and serve with the dish from the oven and garnish with the spicy cauliflower florets.