We had simple salmon fillet for supper the evening that we returned from the clinic.
The next night I felt a little more adventurous, but in need of something easy and preferably from a single pot–a ladleful of taste over some basmati brown rice; comfort food that cooks itself.
I looked in the fridge and found a cauliflower in good condition, a leek and a bottle of chickpeas on the shelf in the larder and I knew there were a few small tomatoes left to gather at the end of the garden–perfect!
I love buying cauliflowers–their tight white heads look so tempting and beautiful.
However sometimes they stay in the fridge–not exactly forgotten, but requiring some thought.
What am I going to do with that cauliflower?!
Cosy cauliflower curry–why not?
1 onion--chopped small
2 garlic cloves–chopped
2 tblsps olive oil
1 tsp black mustard seeds
1 tsp each of turmeric, cumin powder and ginger powder
1/2 tsp each of coriander powder, cayenne powder
8oz tomatoes–chopped roughly
1 pint/450 ml stock–I use organic vegetable stock cubes
1 cauliflower–separated into bite-size florets
1 leek–cleaned and sliced
3 tblsps cooked chickpeas (from a tin [a can] or bottle–you may not need the whole tin. Spoon out the required amount and drain off any liquid–but no need to rinse.)
salt and pepper
2 tblsps of whisked low/no fat yogurt or coconut cream (my new discovery; more on that in future posts)
- Sweat the onion and garlic in the olive oil until they soften and begin to colour.
- Add the mustard seeds and let them cook for a minute.
- Add the rest of the spices and mix them in.
- Add the tomatoes, stirring them into the spice mix and cook for five minutes to break them down a little and form a sauce.
- Add half the stock and cook for a further 5 minutes–reducing it a little.
- Mix in the sliced leeks and the broken up cauliflower–you may find you only need half the head–making sure the vegetables are immersed in the liquid.
- Cover and cook on a low heat for 30 minutes–checking now and then in case it’s drying up–as it very nearly did for me!
- (Add more stock as you need and cook on.)
- Add the chickpeas and cook a further five minutes.
- When the vegetables are tender, turn off the heat and let it cool down.
- Fold in the yogurt or coconut cream.
- Gently reheat to serve over some basmati brown rice.
- There was a thumbs-up from Meredith as she helped herself to a spoonful more (see above)!