The Dorchester Grill's vegan cauliflower and lentil curry

Luxury London

29 January 2021

Created by head chef Tom Booton, this elegant dish is inspired by the vegan cauliflower dish on The Grill at The Dorchester menu. Adapted into an at-home version, it has been simplified for amatuer cooks but still packs plenty of flavour.

29 January 2021 | Luxury London

Serves Four

Ingredients

For the cauliflower curry sauce

Trim of cauliflower
2 red onions (sliced)
1 green chilli (deseeded and sliced)
1 garlic (peeled and sliced)
10g ginger (peeled and sliced)
½ tsp garam masala powder
½ tsp turmeric powder
1 tsp curry powder
1 tin coconut milk/or powder
20g dairy-free butter
20g dairy-free yoghurt
1 tsp curry paste if any in fridge
1 tsp mango chutney
Salt
300ml water
200ml veg oil

Vegetables for the curry

Cauliflower florets
100g lentils
100g baby spinach
1 aubergine
1 green courgette
150g cooked baby potatoes, halved

Method

To create the curry sauce

  1. In a large sauce pan, heat up 150ml of vegetable oil, then add the thinly sliced onions and start to cook down slowly (remember to season from the start). After 3-4 minutes, add in the chilli, garlic and ginger, and continue to cook down for a long time to build the levels of flavour.
  2. While these are cooking, chop the cauliflower trim, heat a large frying pan and add the remaining 50ml of vegetable oil. Add the cauliflower trim, cook over a high heat until golden brown all over (this is where we get the flavour!).
  3. Once the cauliflower has a nice colour, add all the dry spices and toast on a low heat for 1 minute, making sure not to burn them. Then add in the curry paste and mango chutney (a great secret to add a nice sweetness to the dish), followed by the water and coconut milk, and bring to the boil. Add the onions to the same pan and cook for another 2 minutes.
  4. In a food blender, add the yoghurt and butter at the bottom, then carefully add the curry. Blend on a high speed for 3-5 minutes. Taste, and add chilli powder if you want it spicier.
  5. Once the curry sauce is blended, place back into a clean saucepan. If it is too liquidy, cook it out with a whisk over a low heat.

To create the curry

  1. Blanch the lentils in 300ml water for 10 minutes, or until just soft. Then leave to cool - these will be added to the curry sauce once ready.
  2. Cut the aubergine into quarters and roast in a pan with oil, then drain and leave on the side.
  3. Bring a sauce pan of water to the boil, then blanch the courgette and cauliflower until just cooked.

To finish

  1. Add all your vegetables and lentils to the curry sauce and mix.
  2. Once the vegetables are almost warm enough, add in the spinach and cook for 30 seconds.
  3. Serve immediately.

Read more: Alexis Gauthier's tips on cooking great vegan food at home