Ingredients
Method
- 6 Roma tomatoes, halved
- 100 g cauliflower florets
- 2 cloves garlic, crushed
- 3 T olive oil
- 1 T oregano
- 1 carrot, sliced julienne
- 1 red bell pepper
- 1 onion
- 2 green, deseeded, chillies
- 1 t ground coriander
- 1 t ground cumin
- 1 t garam marsala
- 1 t curry powder
- 1 T turmeric
- 1 T oil
- 1 cup beef stock
- Juice of 1 lemon
- Salt and pepper, to taste
Method
Ingredients
Preheat oven to 160°C.
Place Roma tomatoes, cauliflower florets, crushed garlic cloves, olive oil and oregano in a baking dish and toss to combine. Roast for 45 minutes until soft.
Meanwhile, prepare the remaining vegetables. Julienne a carrot, red bell pepper, onion and green, deseeded, chillies.
Fry ground coriander, ground cumin, garam marsala, curry powder and turmeric in a dry pan until aromatic. Add oil and fry the vegetables for 3-5 minutes. Set aside.
Place the roasted tomatoes, cauliflower and garlic in a food processor together with beef stock and the juice of 1 lemon and process until smooth.
Add the mixture to the fried vegetables and heat through. Season with salt and pepper to taste.
Serving suggestion: with this t-bone steak.
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