Jamie's Christmas curry | Vegetable recipes | Jamie Oliver recipes (2024)

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Jamie’s Christmas curry

With roasted cauliflower & aubergine

  • Dairy-freedf
  • Gluten-freegf
  • Veganvg
  • Vegetarianv

Jamie's Christmas curry | Vegetable recipes | Jamie Oliver recipes (2)

With roasted cauliflower & aubergine

  • Dairy-freedf
  • Gluten-freegf
  • Veganvg
  • Vegetarianv

“It'll put fire in your belly and tick all the boxes on the pure enjoyment front, which is exactly what you want! ”

Serves 6

Cooks In2 hours 10 minutes

DifficultyShowing off

Jamie MagazineVegetablesChristmasAussie ChristmasCurryMains

Nutrition per serving
  • Calories 312 16%

  • Fat 21.3g 30%

  • Saturates 3.6g 18%

  • Sugars 16g 18%

  • Salt 0.4g 7%

  • Protein 12g 24%

  • Carbs 24.1g 9%

  • Fibre 7.9g -

Of an adult's reference intake

Jamie's Christmas curry | Vegetable recipes | Jamie Oliver recipes (3)

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Method

Ingredients

  • 1½ teaspoons fennel seeds
  • 1½ teaspoons coriander seeds
  • 1 tesapoon chilli flakes
  • 1 medium cauliflower
  • groundnut oil
  • 15cm piece of ginger
  • 9 cloves of garlic
  • 20 finger aubergines
  • 3 medium onions
  • 2-3 fresh green chillies
  • 1 kg ripe tomatoes
  • 1 cinnamon stick
  • 150 g cashews
  • 100 g coconut shavings
  • 1 pomegranate
  • SPICE BLEND
  • 1 teaspoon cardamom pods
  • 2 teaspoons turmeric powder
  • 3 dried Kashmiri red chillies
  • 7 cloves
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • INDIAN TEMPEH
  • 3 cloves of garlic
  • 1 small handful of fresh curry leaves
  • 1 tablespoon brown mustard seeds

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Christmas curry | Vegetable recipes | Jamie Oliver recipes (4)

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
  3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
  4. Wrap the cauliflower in the foil, pop it on a roasting tray and bake for 30 minutes, or until tender, removing the foil for the last 15 minutes to give it a gnarly crust. Remove and set aside.
  5. Peel and finely grate the ginger and 6 cloves of garlic. In a bowl, combine two-thirds of the ginger, the grated garlic and the remaining half of the spice mixture.
  6. Make an incision in each aubergine with a small sharp knife, then rub the ginger mixture into each one, along with a drizzle of oil.
  7. Place the aubergines in a small roasting tray and cook in the oven for 15 to 20 minutes, or until softened and starting to split. Set aside.
  8. Make your spice blend. Split the cardamom pods, add the seeds to a mortar with all the other ingredients, then grind well.
  9. Peel and finely chop the onions, then deseed and roughly chop the chillies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 cloves of garlic.
  10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
  11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
  12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
  13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
  14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
  15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
  16. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
  17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.

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Recipe From

Jamie Magazine

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Jamie's Christmas curry | Vegetable recipes | Jamie Oliver recipes (2024)
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