Roasted veg vindaloo with golden gnarly chicken skewers

This is a standout vegetable curry with a cheeky meat kicker for any non- veggies at the table – everyone’s happy.
Ingredients

• 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
• Optional:
• natural yoghurt , to serve
• 1 fresh red chilli , deseeded and finely chopped

Preheat your oven to 200°C/400°F/gas 6. Put all the paste ingredients except the coriander leaves

into a liquidizer and whiz until smooth, then scrape the paste out into a bowl. Roughly chop the tomatoes

and add to the liquidizer, season well, then blitz until smooth and put aside for later. In a large 

casserole-type pan, toss the cauliflower florets and red onions with half the curry paste. Add 600ml of

water, and roast in the hot oven for 40 minutes, stirring halfway through. Meanwhile, cut the chicken into

finger-sized strips, toss them in the bowl with the remaining curry paste, cover and pop into the fridge....

http://www.jamieoliver.com/recipes/chicken-recipes/roasted-veg-vindaloo-with-golden-gnarly-chicken-skewers/#82mPss5pcUCOVqcs.97