1 Preheat the oven to 200C/180C fan/gas 6. 2 In a small bowl, mix together the oil, tomato purée, salt and curry powder. Place the cauliflower florets on a baking tray, put the paste on top and mix it ...

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Transfer the cooled mixture to a mixer jar. Add tamarind pulp, ensuring fiber is removed. Incorporate salt to taste, 1 heaped ...

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Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.