Vegan Christmas curry

This is a easy version of jamie's christmas curry .This can be made easily than his curry recipe .

preparation time ; 1 hour 

serves                     ; 10

1½ tsp fennel seeds

1½ tsp coriander seeds

1 tsp chili flakes

1 medium cauliflower

Coconut oil

1 piece of ginger.

6 garlic cloves

4 diced eggplants or 20 mini eggplants 

3 medium onions

2–3 fresh green chilies

1 of ripe tomatoes

1 cinnamon stick

50 g cashews or another nuts 

100g coconut shavings,optional 

Seeds of 1  promegtante  or  roughly chopped  red pepper

spice powder :

5 cardamom pods

1 tsp turmeric powder

4 red kashmiri chilies

7 cloves

1 tbsp fennel seeds

1 tsp cumin seeds

1 tsp black peppercorns

For temping:

3 garlic cloves

1 handful of fresh curry leaves

1 tbsp of  mustard seeds

1 tbsp of vegetable oil

Preparation

Using  mortar, grind the fennel and coriander seeds, and the chili flakes until smooth.

 Cut the cauliflower into florets, rub in half the ground spices and 1 tablespoon of the oil, and season with sea salt and black pepper.

Heat 1 tbsp of oil and fry cauliflower in it until well cooked .

Peel and finely grate the ginger and 6 garlic cloves. In a bowl, combine two-thirds of the ginger, grated garlic, and the remaining half of the spice mixture.Heat pan and fry them .

. If use mini eggplant make an incision into each eggplant with a small, sharp knife, then rub the ginger mixture into each, 

Heat  a drizzle of oil and fry eggplant until cooked .Finelly chop the onions, then cut and chop the chilies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 garlic cloves.

Place a large saucepan over medium heat and toast the ground spices for 1 minute or until aromatic.

Add 1 tablespoon of oil, followed by onions, green chilies, garlic slices, and remaining ginger. Cook for 10 minutes, or until the onion and garlic are soft and colored.

Add the tomatoes, cinnamon stick and 200 ml of water and simmer for 30 minutes.

In a blender,  blend the nuts with 4 tablespoons of water until you have a smooth paste, then mix this into your curry. Cook for 5 minutes, or until thick and fragrant.

, peel and finely chop the garlic, then add to a skillet over medium heat with a splash of oil, the curry leaves and the mustard seeds.

Fry for 1 minute, or until crisp, then drain on kitchen paper.

Add eggplants and cauliflower into the curry 

, mix the , with a wooden spoon so that the seeds come out. Scatter the promegrante seeds or red pepper over the curry. Serve with rice or flatbread.