Michel Roux's Cauliflower Curry with Scallops
Made with tender, succulent scallops, smooth lentils, and crunchy cauliflower, Michel Roux's elegant curry is bursting with flavour. Taken from the show Roux Down the River.
Featured In:
Autumnal Cauliflower Recipes
Ingredients
Method
- Break cauliflower into florets and blanch in a saucepan of boiling salted water for a minute or two, then strain and allow to steam dry.
- Put the garlic, ginger, chillies and onion into a small processor or blender and blend to make a smooth puree.
- In a large saucepan warm 2 tbsp vegetable oil then add the turmeric, cumin and curry powder. Allow to warm through then add the puree and cook for a few minutes. Add the chickpeas, lentils, tomatoes, stock, reserved cauliflower and season generously. Cook, stirring often, until the lentils are tender- approx. 30 minutes. Add splashes of water if it dries out too much.
- With 5 minutes to go place a large frying pan over a high heat and add a splash of olive oil and the butter. Leave to melt and when searingly hot add the scallops. Cook them for 90 seconds per side, then set aside.
- Fold the spinach through the curry and cook for a further couple of minutes before serving up between 4 bowls. Top each portion with 3 scallops and garnish with the coriander leaves.
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