Ingredients

• oil for deep-frying
• 225g/8oz chickpea flour
• pinch salt
• 1 tsp ground cumin
• 1 tsp fennel seeds
• 1 tsp finely chopped red chilli
• 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped
• 350ml/12fl oz almond milk
• 10g/1/3oz piece fresh turmeric
• 2 x 400ml tins coconut milk
• 50ml/2fl oz vegetable stock
• dash chilli oil
• dash coriander oil
• 1 red chilli
• finely sliced
• 2 tbsp roughly chopped coriander

Directions

• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Mix together the flour
• salt
• cumin
• fennel seeds
• chilli
• cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.
• When the oil is hot
• carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes
• or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).
• Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface.
• To serve
• ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils
• top with the chilli and coriander and serve immediately.