Cauliflower Curry With Scallops

01Method

1. 1

   Divide the cauliflower into florets and briefly blanch in boiling salted water for 1–2 minutes. Drain well and set aside to steam dry.

2. 2

   Combine the garlic, ginger, chillies, and onion in a food processor or blender and blitz until a smooth paste forms.

3. 3

   Heat a drizzle of vegetable oil in a large saucepan over medium heat. Add the turmeric, cumin seeds, and curry powder and let the spices warm for a moment. Stir in the paste and cook for a few minutes. Add the chickpeas, lentils, tomatoes, stock, and reserved cauliflower, then season well. Simmer, stirring regularly, until the lentils are fully tender, about 30 minutes, adding a little water if the mixture becomes too thick.

4. 4

   When there are roughly 5 minutes left, heat a large frying pan over high heat with a drizzle of olive oil and the butter. Once the butter has melted and the pan is very hot, add the scallops. Sear for 90 seconds on each side, then remove from the heat.

5. 5

   Stir the spinach into the curry and cook for a further couple of minutes until wilted. Divide the curry between 4 bowls, place 3 scallops on top of each portion, and finish with fresh coriander leaves.