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Roasted veg vindaloo with golden gnarly chicken skewers

kept byajbessette

For the paste:

1 whole bulb of garlic, cloves separated and peeled

1 heaped tablespoon turmeric

1 heaped tablespoon garam masala

2 heaped tablespoons raisins

1 level teaspoon of sea salt

1 level teaspoon of ground cumin

1 heaped teaspoon fennel seeds

2 dried red chillies

a bunch of fresh coriander, leaves picked and stalks chopped

1 red onion, peeled and roughly chopped

200 ml white wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons rapeseed or olive oil
For the chicken skewers:

4 x 150 g skinless free-range chicken breast

rapeseed or olive oil

1 lemon
For the curry:

1 kg large ripe tomatoes

sea salt

freshly ground pepper

1 cauliflower, broken into florets, stalk sliced, leaves removed

3 red onions, peeled and roughly sliced

1x 400 g tin of chickpeas

500 ml organic chicken or vegetable stock

500 g mixed peas, broad beans and sweetcorn

1 x 200 g bag of baby spinach

natural yoghurt, to serve

1 fresh red chilli, deseeded and finely chopped



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