This is another new recipe !
I worked out that the stress is only there if I’m cooking for Others. When doing it alone, I give myself a big finger-wagging lecture about being stupid, and it really seems to help ! :D
I do not recall how I came upon this INCREDIBLY DELICIOUS vege recipe, but I can only thank all the gods for having done so: I consider this to be the most tasty meal I have ever made. Anyone heard muttering anything like “but the bar is so low !” will be sent to coventry forever.
It’s a fragrant curry, not a hot one: I can’t eat hot any more (sob !) ..
UTTERLY DELICIOUS Cauliflower Curry
Serves: 4
Ingredients
- a whole cauliflower
- 3 garlic cloves
- 10g piece fresh ginger, peeled
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp curry powder/paste
- 1 lemon
- 2 red onions
- 60g small mixed nuts
- can coconut milk
- can tinned tomatoes, chopped
- can chickpeas
- 100g baby spinach leaves
- 1 red chilli
- 35ml vegetable oil
- seasoning to taste
Method
- Chop the cauliflower and discard all stalk*; peel the onions, cut them in half and slice thinly; peel and chop the garlic small; grate the ginger; finely chop the chilli; grate and juice the lemon.
- In a large heavy-based saucepan sauté the onions in the oil for some minutes on a low heat; then add the nuts and cook for a further minute.
- Add the chilli, garlic, ginger, ground cumin, paprika and curry powder/paste; cook on a low heat for 1 minute, stirring as you cook.
- Add the coconut milk and the chopped tomatoes, stir in.
- Add the grated lemon rind and juice.
- Bring it to the boil, season with some salt and plenty of black pepper, then add the cauliflower pieces and the drained chickpeas.
- Cook gently for 20—25 minutes until the cauliflower is just cooked.
- Add the spinach, stir through and cook another few minutes.
Serve on basmati. The juice alone is sheer heaven.
*You’re going to need the space in the saucepan ! :D
I think the secret is the lemon juice. But whose nose ?, as Stringer was wont to ask. :)
The whole of the ingredients combine to make a vegetarian dish that ANY carnivore would eat with relish and follow with a bit of lip-smacking.
OTY, then ..
DOWNUNDER WITH BOODZ 
Yes indeed, this looks more than delicious. It will take time to cook, meanwhile the three guests will be sitting around just barely holding in their curiosity. What to you do with them? A glass of something? A tour of the establishment (led by Boodie)? Can you prepare it earlier and heat it up when they arrive, or will this take away from the flavour?
The photo is great – you are a photographer-artist as well as inventive cook.
Glad you got this written down!
Joce
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So .. not yet actually following the blog ?
I shall have to give you many vicious chinese burns .. [grin]
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This sounds great M-R – I can’t eat a curry that’s very hot so might suit me!
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As long as you get all the ingredients ready, in little dishes or whatever, it’s like falling off a log, Sue.
And I have eaten it every night but one, finishing it tonight, since making it.
It is TRULY delicious, I promise !!!! :D
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I tend to freeze dishes in helping size containers and just thaw them as needed – saves cooking time and effort when you live alone! I like cooking for others, but for myself I find it a bit of a chore these days! Do you find this M-R? Did you get that dreadful storm down your way?
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I’m not game to freeze totally vege dishes, Sue, in case the freezing destroys the vegetables’ fibre. I must read up on all this !! I just make a big dish and then put the rest into containers in the fridge and eat it every night till I’ve finished it. Doesn’t worry me, because I only make stuff I REALLY like. :D
Yep, and I had to lever the insert out of the sliding door – it has a cat-door in the bottom for Boodie – in the midst of it. First time since I’ve been here that the weather was blasting the cat-door in and out ! :)
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Yes I realized after I posted that of course vegetarian food only needs the fridge M-R – duh!
What colour/kind of cat is Boodie? I do love cats but have a small fluffy dog (Shitzu-Maltese with some poodle thrown in somewhere) but he’s nine now which is scary.. named Sam (he’s named for another dog so I was stuck with the name).
Crazily like a warm summer’s day here today when last weekend we had snow, something is seriously wrong with the climate.
Did you watch the rather blurry video on Utube of Paul Simon and George Harrison singing Here Comes the Sun? The guitar and singing is wonderful, just the two of them (the video from the 1970s not so good).
Happy cooking, keep warm and safe there, the storm in Melbourne looked terrible!
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Something is wrong with the climate .. ya think ??
I feel we’ve had our last normal seasons, and there won’t be any more as we remember them. :(
https://wp.me/p6zYMn-4Td
Not only is that video not so good, but some bastard miked it from in front of the guitars ! Grrrrrrrr ..
Off to check sumpn out tomorrow. Important for me .. :)
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Love cauliflower, but not fo me of course.
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It’s one of my two favourite veg, as we were brought up on a range of that kind of vegie, with roasts and with grills, and so forth. My mama being a totally excellent cook, we actually had a very wide range of food; but for reasons I don’t understand I remember the roasts and the grills and their accompanying vegies most of all.
Cauli, cabbage, green beans, peas; and of course potato and pumkpin. When I was
teenysmall and still in a high-chair, mama used to feed me enormous quantities of mashed root vegies: carrot, pumpkin, parsnip and swede. I can taste it still .. [drifts off into greedy reverie]LikeLike