Cauliflower Curry with Scallops is a modern Fusion recipe for a classic curry of cauliflower and red lentils in a spiced tomato base served garnished with pan-fried scallops and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cauliflower Curry with Scallops.
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Ingredients:
1 small cauliflower (about 500g), broken into florets
2 garlic cloves
1 thumb-sized piece of ginger, peeled
2 green chillies, de-seeded
1 medium onion, chopped
2 tsp ground turmeric
1 tsp cumin seeds
2 tsp curry powder
80g chickpeas
160g red lentils
250g tinned chopped tomatoes
500ml vegetable stock
75g baby spinach
25g coriander, to garnish
Large knob of butter
12 scallops
vegetable oil for frying
salt and freshly-ground black pepper, to taste
Method:
Bring a large pan of salted water to a boil. Add the cauliflower florets and blanch for 2 minutes. Strain in a colander, return to the pan and allow to steam dry.
Combine the garlic, ginger, chillies and onion in a small food processor and blend to a smooth paste.
Set a large saucepan over medium heat. When hot add 2 tbsp vegetable oil and use to fry the turmeric, cumin seeds and curry powder, stirring constantly, for about 60 seconds or until aromatic. Add the chilli and onion paste and cook, stirring, for a few minutes. Add the chickpeas, lentils, tomatoes, stock, reserved cauliflower then season generously. Cook, stirring frequently until the lentils are tender (about 25 minutes). Add splashes of water during this time if the mixture looks like it's drying too much.
When there's only 5 minutes cooking time remaining set a large frying pan over high heat. Add a splash of oil and the butter. When the butter is foaming add the scallops and cook for 90 seconds per side. Remove the pan and set an a warmed plate to keep hot.
Fold the spinach through the curry and continue cooking for a couple of minutes more. Divide the curry mixture between 4 bowls, topping each portion with 3 scallops. Garnish with coriander leaves and serve.
