Cauliflower Curry

Ingredients:

1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp mustard seeds
Pinch of chilli powder
1/4 tsp nutmeg
1 tsp turmeric
1 tsp cumin
1/2 tsp cardamom
1 tsp curry powder
3 cloves garlic
1 brown or white onion
2 cm piece peeled fresh ginger
1 tbsp white wine or balsamic vinegar
1 medium potato, scrubbed and diced
1 large carrot, scrubbed and diced
4-6 zucchini, diced
200 g mushrooms, sliced thickly
1 cauliflower, cut into small florets
200 g no added salt tomato paste, blended with 1 1/2 cups hot water
1 1/2 cups cooked (or 1 can) pinto or red kidney beans
3/4 cup frozen peas, thawed
200 g frozen spinach, defrosted

Method:

I dry roast then grind the spices first in my Thermomix (100°C for 5 minutes at speed soft then grind at speed 9 for 30 sec), adding the onion, garlic, ginger and vinegar to make a paste (speed 8 for 10 seconds).

You can also grind the mustard seeds in a coffee grinder or mortar and pestle, then blend spices, onion, garlic, ginger and vinegar in a food processor until smooth.

Transfer spice paste to the slow cooker set on High, add potato and carrot and stir for 1 minute.

Add beans and all vegetables except peas and spinach. Pour on tomato paste mixture, and cook on Low for 6 hours. Stir in peas and spinach a few minutes before serving.

We had this on brown rice, with 2 side-dishes: diced tomato, finely chopped red onion and balsamic vinegar; and banana, desiccated coconut and lime juice.