This is really a summer vegetable dish with a tomato "broth"  The idea was to have like a vegetable "curry" bowl with a tomato butter sauce, but instead of a red, somewhat thicker tomato sauce I decided to make it out of the tomato water.  I wanted to have the consistency more like a broth than a thick sauce.  The color I was looking to be more clear as well.  I think overall it was a success.  The tomato broth didn't have that deep indian flavor I was looking for because it just simply wasn't cooking a long time like a traditional marsala might be.  Flavors were good and light which is what you want on a hot summer evening. The chutneys went well with it and gave a another layer of flavor.  Here is the recipe for my interpretation of a vegetable "tikka marsala" I hope you enjoy it

1/2 head of cauliflower sliced 1/8 inch thick roasted
12 oz of brussels cut in half roasted
8 oz baby squash blanched
6 oz of blanched green peas
8 oz of blanched chopped green beans
8 oz of roasted baby tomatoes
8 oz of baby carrots roasted and sliced
1 tsp of minced garlic and ginger
1 tbsp of curry powder plus 1 tsp
1 tbsp of cumin plus 1 tsp
1/4 tsp of cayenne
1/2 tsp of graham masala
1/4 cup of fresh mint and cilantro
1/4 cup of pea flowers and sorrel

Curry oil

1 1/2 tbsp of curry powder
1 cup of vegetable oil 

Mango Chutney
1 1/ 2 cups cider vinegar
1/3 cup chopped onion
1 tbsp of oil
1/4 cups raisins
1 cup sugar
1 clove
1 star anise
1 tablespoon minced peeled fresh ginger and garlic
1 cinnamon stick
1 jalapeño cut in half
2 large fresh mangos medium diced

Tomato Chutney
1 cups cider vinegar
1/3 cup chopped onion
1 tbsp of oil
1/4 cups raisins
1/2 cup sugar
2 tbsp of cumin
1 tbsp of graham masala
1 star anise
1 tablespoon minced peeled fresh ginger and garlic
1 cinnamon stick
2 jalapeño cut in half

Tomato Water
700g of tomato (7-8 tomatoes roughly)
4 tbsp of butter
1 tsp of curry, cumin powder, 1/2 tsp of cayenne
salt to taste

For the Tomato water

Juice tomatoes in a vegetable juicer.  Then take juice and place in a pot, heat over low heat. Simmer for 15 min until solids separate from the liquid.  Remove from heat skim the pulp from the top.  Then strain through a fine mesh strainer that is lined with cheese cloth or coffee filter.  You should be left with a clear tomato broth.  Then place tomato water back in the pot, add spices and cook for 5 minutes.  Then stir in the butter and until smooth. Season with salt and keep warm.

For the Chutneys,

In two different pots one for the tomato and one for the mango.  In a hot sauce pan add one tbsp of oil to each pan, and cook the onions with the ginger and garlic, cinnamon and star anise for about 3 minutes then add the raisins and mangos/and tomatoes for the other pot. . Add vinegar and sugar Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Remove from heat and cool completely. Then (Can be prepared  days ahead.) Cover and refrigerate.

To Finish,

Preheat oven to 425 degrees. In a stainless bowl add cauliflower and drizzle with a little oil and 1 tsp of curry and cumin, and salt.  Place on a sheet pan lined with parchment and roast in the oven for 10-12 minutes.  Repeat the same process for the brussels and carrots although they might need a few more minutes in the oven than the cauliflower (17 min for the brussels and 25 minutes for the carrots).  In a small saute pan add olive oil and salt to the baby tomatoes.  Roast them in the oven as well for 18 minutes.  Take out and cool all the vegetables.  Then in a large saute pan add 2 tsp of curry oil, ginger, garlic, and all the vegetables with the remaining spices 1 tsp of cumin, curry, cayenne, graham marsala.  Cook for 3 minutes until hot.  Adjust seasoning with a some salt if need be.  Then portion out the vegetables in 4 separate bowls.  Add 4 oz of tomato broth to each bowl.  Top each one with the herbs and flowers.  Finish with a spoonful of each chutney with the vegetables.  Finish with another drizzle of curry oil around the bowl.  Serve and enjoy!

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