1 head cauliflower, broken into florets
500g/1lb 2oz celeriac, diced
2 green chillies, split
1 tsp ground coriander
2 tsp ground coriander
10 curry leaves
bunch fresh coriander, stalks finely chopped and leaves separated
4 garlic cloves, finely chopped
4 garlic cloves, minced
1 tbsp chopped fresh root ginger
1 onion, diced
1 red onion, diced
3 tbsp fried crispy shallots, to serve
400g tin plum tomatoes
400g tin chopped tomatoes
200g/7oz whole black lentils
½ tsp baking powder
1 bay leaf
2 tbsp light brown sugar
1 tsp chilli powder
1 tbsp chilli powder
2 tsp crushed coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
3 tbsp desiccated coconut
3 tbsp flaked almonds
1 tsp garam masala, to serve
1 tbsp garam masala
100²µ/3½´Ç³ú ground almonds
1 tbsp black mustard seeds
1 tsp salt
2 tbsp sesame seeds
1 tsp caster sugar
2 tsp ground turmeric
2 tbsp vegetable oil
2 tbsp vegetable oil, for roasting
2 tbsp vegetable oil, for frying
300–400ml/10–14fl oz vegetable stock or water
300ml/10fl oz vegetable stock
10g dried fast-action yeast
50g/1¾oz unsalted butter
25g/1oz unsalted butter, melted
25g/1oz butter
50ml/2fl oz double cream, to serve
3 tbsp double cream
150ml/5fl oz plain yoghurt
300g/10½oz strong bread flour