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Roast cauliflower and celeriac curry with black dal and peshwari naan

Fruit and vegetables

1 onion, diced
4 garlic cloves, finely chopped
1 tbsp chopped fresh root ginger
2 green chillies, split
400g tin plum tomatoes
bunch fresh coriander, stalks finely chopped and leaves separated
3 tbsp fried crispy shallots, to serve
1 head cauliflower, broken into florets
1 tsp ground coriander
10 curry leaves
2 tsp ground coriander
2 green chillies, split
1 red onion, diced
4 garlic cloves, minced
1 tbsp chopped fresh root ginger
500g/1lb 2oz celeriac, diced

Tins, packets and jars

200g/7oz whole black lentils
400g tin chopped tomatoes

Cooking ingredients

2 tbsp vegetable oil
1 tsp cumin seeds
2 tsp crushed coriander seeds
1 bay leaf
1 tsp chilli powder
300–400ml/10–14fl oz vegetable stock or water
1 tsp garam masala, to serve
1 tsp caster sugar
1 tsp salt
½ tsp baking powder
10g dried fast-action yeast
100g/3½oz ground almonds
3 tbsp desiccated coconut
2 tbsp light brown sugar
2 tbsp sesame seeds
3 tbsp flaked almonds
1 tbsp chilli powder
1 tsp ground cumin
2 tbsp vegetable oil, for roasting
2 tbsp vegetable oil, for frying
1 tbsp garam masala
1 tbsp black mustard seeds
1 tsp ground cumin
2 tsp ground turmeric
300ml/10fl oz vegetable stock

Dairy, eggs and chilled

50g/1¾oz unsalted butter
50ml/2fl oz double cream, to serve
25g/1oz unsalted butter, melted
150ml/5fl oz plain yoghurt
3 tbsp double cream
25g/1oz butter

Other

300g/10½oz strong bread flour

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