Michel Roux's Cauliflower Curry with Scallops

Taken from the show Roux Down the River.

Made with tender, succulent scallops, smooth lentils, and crunchy cauliflower, Michel Roux’s elegant curry is bursting with flavour. Taken from the show Roux Down the River.

Ingredients

1 small cauliflower, approx. 500g

2 garlic cloves

1 thumb ginger, peeled

2 green chillies, de-seeded

1 medium onion, chopped

2 tsp turmeric

1 tsp cumin seeds

2/3 tbsp curry powder

80g chickpeas

160g red lentils

250g tinned chopped tomatoes

500ml vegetable stock

75g baby spinach

25g coriander

Large knob of butter

12 scallops

Method

Break cauliflower into florets and blanch in a saucepan of boiling salted water for a minute or two, then strain and allow to steam dry.

Put the garlic, ginger, chillies and onion into a small processor or blender and blend to make a smooth puree.

In a large saucepan warm 2 tbsp vegetable oil then add the turmeric, cumin and curry powder…