The curry is warming on a chilly day. Cumin seeds add a nice kick to the dish. For a more interesting texture, I prefer the ginger just chopped, not minced.
½ head cauliflower, cut into small pieces
1 carrot, chopped
4 tbsp curry powder
3 tsp cumin (or 1 tbsp cumin seeds)
½” ginger, chopped finely
2 tsp raisins
1 apple, diced
1 tbsp cooking wine
Saute ginger in a small amount of oil.
Add curry powder and stir to release fragrance.
Add carrots and saute, adding a little more oil if necessary.
Add cauliflower and raisins.
Add apples. Add wine. Stir-fry for a minute.
Salt and pepper to taste.
Add a dash of water to steam.
1 large packet flaky or puff pastry (~450 g or 14 oz)
2 tbsp oil
1 medium onion, finely chopped
2 slices fresh ginger, very finely chopped
2 tbsp curry powder
250 g (8 oz) minced meat
1 ripe tomato, chopped
1 potato, boiled and finely diced
Heat oil and fry onion and ginger until soft.
Mix curry power with a little water to form a stiff paste. Add to onions and ginger.
Fry for 2-3 minutes to till fragrance is released.
Add meat and fry till it starts to change colour.
Add tomato and salt.
Simmer for 10 minutes. Stir occasionally, adding a tbsp of water if needed.
Leave to cool.
Roll out pastry dough thinly. Cut into squares measuring 8cm (3 in).
Put a tbsp of filling in the middle.
Wet edges with milk and fold to form a triangle.
Press edges with fingers or fork.
Bake at 220 C (425 F) for 12-15 minutes, till puffed and golden brown.