Cauliflour Samba Curry

I like my vegetables and make plenty of curries, but like to experiment every now and then. Here I've used a samba sauce, which is Southern Indian, and added it to a Punjabi style of curry. I got a tangier flavour and richer colour. I found the vegetables stayed crunchier than my usual dish, I am sure that's down to the tamarind in the sauce.

I made some mung bean pooris to go along with the curry. Overall very tasty and quite light. I was very happy with this fusion.