Wood-Fired Oven Cooking: Curry

Wood-Fired Oven Cooking: Curry

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This original masterclass on wood-fired oven cooking is the ultimate introduction to using your oven and producing delicious and flavourful food. Proving once again that nearly anything can be made in a wood-fired oven, David shares his recipe for an easy vegetarian curry with cauliflower and butternut squash. This recipe can be thrown together quickly and you’re able to add whatever you would like, as it works equally well with beans, chicken or lamb. Completed with a tadka, an aromatised oil, this is the perfect easy dish to make the most of the versatility of your oven. About Manna From Devon: Established in 2005, the Manna from Devon Cooking School and Bed and Breakfast is run by Holly and David Jones. They teach cooking skills to small groups in the relaxed environment of our Victorian home overlooking the beautiful River Dart in South Devon. They also run two beautiful bed and breakfast rooms. Holly and David believe that cooking should be free of stress or anxiety, and structure courses to emphasise hands-on practice of good, basic culinary techniques rather than slavishly following a particular recipe. In this way they hope to impart to their students the confidence to cook intuitively, to trust their senses, and to have fun while doing so!

Wood-Fired Vegetable Curry with a Creamy Coconut Sauce

Ingredients

  • 1 small cauliflower, cut into florets 1 small butternut squash, peeled, deseeded and cut into 2cm cubes
  • 1 large red onion, peeled and chopped 5tbsp vegetable oil
  • 1tsp each cumin seeds and coriander seeds
  • 1 small cinnamon stick
  • 3 star anise
  • 6 dried Kashmiri chillies, ripped up and deseeded
  • 5cm piece root ginger, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4tbsp white wine vinegar
  • 1tbsp granulated sugar
  • 1 fresh green chilli
  • 2 large tomatoes, roughly chopped
  • 1 400ml tin coconut milk (not light) 100ml vegetable stock
  • Salt & Pepper
  • 10 dried curry leaves
  • 2tsp mustard seeds
  • Small bunch fresh coriander, roughly chopped

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