SHOPPING LIST: Cooking Skills: Vegetables 2, Chapter 1 (Spices and Flavour Bases)

A small shop of spices is the main cost (cumin, coriander, turmeric, smoked paprika, mustard seeds, garam masala). They keep for months, so this is an investment for the whole course. A mortar and pestle or a coffee grinder is useful.

Spiced roast cauliflower (2 portions)
[ ] ½ cauliflower, in florets
[ ] 1 tbsp oil
[ ] 1 tsp ground cumin
[ ] 1 tsp ground coriander
[ ] ½ tsp turmeric
[ ] ½ tsp smoked paprika
[ ] 1 pinch salt
[ ] 2 tbsp plain yoghurt, to serve
[ ] 1 tsp lemon juice

Tarka carrots (2 portions)
[ ] 300 g carrots, sliced or in batons
[ ] 1 tbsp oil
[ ] 1 tsp black or brown mustard seeds
[ ] 1 tsp cumin seeds
[ ] 1 garlic clove, finely sliced
[ ] 1 small green chilli, sliced (optional)
[ ] 8 curry leaves (optional)
[ ] 1 pinch salt
[ ] 1 tsp lemon juice

Soffritto and sofrito (4 portions of each)
[ ] 1 onion, finely diced
[ ] 1 carrot, finely diced
[ ] 1 celery stick, finely diced
[ ] 2 tbsp olive oil
[ ] 1 pinch salt
[ ] 1 red or green pepper, finely diced
[ ] 2 garlic cloves, chopped
[ ] 2 ripe tomatoes, grated or chopped
[ ] 1 tsp smoked paprika

Curry base (6 portions)
[ ] 2 large onions, finely chopped
[ ] 3 tbsp oil
[ ] 4 garlic cloves, grated
[ ] 3 tbsp grated fresh ginger
[ ] 1 tsp cumin seeds
[ ] 2 tsp ground coriander
[ ] 1 tsp turmeric
[ ] 1 tsp garam masala
[ ] 1 tin 400 g tin of chopped tomatoes
[ ] 1 green chilli, chopped (optional)
[ ] 1 tsp salt

For the experiments
[ ] Ground cumin (shop-bought) and cumin seeds
[ ] Jarred garlic and ginger paste
[ ] Plain yoghurt