Cauliflower and Mushroom curry

Post by **faceless** » Thu Aug 24, 2006 2:46 pm

I've not made a veggie curry for a good while, but I've always liked a good mushroom one, and cauliflower is also great in them, so I cooked some cauliflower first, then bunged that and the small mushrooms together with chopped tomatoes, onion and tomato puree, with half a jar of Patak's concentrated Madras paste in a large pot.

It's outstanding!

I'm gonna leave it on a low heat for a few hours, for the flavours to absorb even more, before eating... it looks, tastes and smells brilliant.

Twirley · Post by **Twirley** » Thu Aug 24, 2006 3:46 pm

I'm not usually a big fan of veggie curries but I think I'll try that one!

Ta.

Post by **eefanincan** » Thu Aug 24, 2006 4:33 pm

Just curious, but what is Madras paste? This curry sounds absolutely delicious.... my mouth is watering

Post by **faceless** » Thu Aug 24, 2006 5:02 pm

Great stuff, and they do a range if you don't like it too hot (Madras is one of the hottest).

cori · Post by **cori** » Thu Aug 24, 2006 5:12 pm

Sounds excellent and I thank you for this Saturday's dinner, I'm smelling the aroma right now

namloop · Post by **namloop** » Thu Aug 24, 2006 10:02 pm

I have numerous books on making curry. But the very best one i picked up in a waterstones for 5 pounds or so. Just a small paperbackThere are no pictures or anything just good basic fundamentals on how to make a curry. Its called "the curry secret" by Kris Dhillon. I know you can get it off amazon for 3.99. Check it out, it beats pataks by a country mile and once you've made a batch of the sauce and frozen its just as convenient.

Post by **faceless** » Thu Aug 24, 2006 10:07 pm

Namloop wrote:I have numerous books on making curry. But the very best one i picked up in a waterstones for 5 pounds or so. Just a small paperbackThere are no pictures or anything just good basic fundamentals on how to make a curry. Its called "the curry secret" by Kris Dhillon. I know you can get it off amazon for 3.99. Check it out, it beats pataks by a country mile and once you've made a batch of the sauce and frozen its just as convenient.

Cheers, there's a good Asian grain/spice store quite near and I have wanted to do what you say, but wasn't sure of the best way.

Post by **eefanincan** » Fri Aug 25, 2006 12:08 am

faceless wrote:

Great stuff, and they do a range if you don't like it too hot (Madras is one of the hottest).

Thanks. I don't like really hot stuff so would likely go for one of the more mild ones. Still, sounds yummy though. Hope you enjoyed your supper!