Cauliflower Bhaji, Daal and Bombay Potato (texture modified)
IDDSI LEVEL 5 MINCED AND MOIST
This dish has three elements, all flavoured with the same base curry sauce
Serves: 4
Time to prepare: 30 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Texture-modified meals
Ingredients
Curry base
1 tbsp oil
1 onion, diced
2 garlic cloves, chopped
2 tsp mild curry powder (or for a stronger flavour use a medium curry powder)
150g full-fat coconut milk
Dhal
60g red lentils
400ml water
50g sweet potatoes, peeled and cut into 4mm cubes
¹⁄3 of the curry mix
Cauliflower bhaji
150g cauliflower, cut into 4mm pieces
50g sweet potatoes, peeled and cut into 4mm pieces
¼ tsp turmeric
½ tsp mango chutney
¹⁄3 of the curry mixture
Bombay potato
1 tsp oil
200g potatoes, peeled and diced into 4mm cubes
1 tsp tomato purée
1 tsp tomato ketchup
1 tsp mango chutney (only the juice, no fibrous parts)
¹⁄3 of the curry mixture
Instructions
Curry base
Gently fry the onion for 5 minutes (not browning) then add the garlic, curry powder and continue to cook for 2 minutes.
Finally add the coconut milk, simmer for 5 minutes, then purée.
Daal
Place the lentils into the water and cook for 10 minutes.
Add the sweet potato and continue to cook for another 5 minutes.
When the water from the lentils has evaporated add one third of the curry base. Season as needed.
Cauliflower bhaji
Place 200ml water into a pan and bring to the boil, then add the cauliflower, sweet potato, and turmeric. Simmer until the vegetables are soft and tender.
Drain any excess water then add the mango chutney and one third of the curry base.
Bombay potato
Gently fry the potatoes for 10 minutes, or until tender in a tsp of oil. Make sure they do not brown.
Add the tomato purée, ketchup, mango chutney and turmeric.
Cook for 2 minutes then add the remaining curry sauce.
To serve: make sure all of the elements are hot and are compliant to IDDSI level 5 before serving. Either use a metal ring to create shape and height to the elements of the curry or simply spoon the three elements neatly onto your serving plate.
