Tag Archives: vegetarian

Cauliflower and Potato Curry

A few days ago I had several gorgeous looking cauliflowers forming and then this happened…..

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Having done some research it appears I left it too late to pick them and should have done so when they still looked like the ones you buy. How do you know though? They were tiny. As soon as they start extending like this the quality deteriorates rapidly apparently. I still need to get to the bottom of this….

Undeterred and determined not to waste five cauliflowers, I salvaged what I could and then it was a toss up between cauliflower cheese or potato and cauliflower curry. As we had several of the early potatoes and garlic left that needed to be used up, the curry won. I still have three cauliflowers in the raised bed which have just formed curds so I can make cauliflower cheese with them, even though it looks like I will have to pick them when they are still tiny.

Anyway, we made this last night and were pleasantly surprised at how delicious it was.

Ingredients (serves 4):

  • 2 tbsp vegetable oil
  • 2 large onions chopped
  • large piece of ginger, grated. We used a piece about 2 inches long.
  • 3 garlic cloves, finely chopped
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 400g can chopped tomatoes
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 cauliflower cut into florets
  • 2 potatoes, cut into chunks
  • 1 small green chilli, chopped
  • squeeze of lemon juice
  • chopped coriander to garnish

Method:

  1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender.
  2. When the vegetables are cooked, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

We only had some pitta bread but it worked just as well. There was also some left over and we had it cold today for lunch – excellent too!

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The best tomato pasta in the world!

In any normal year, come August and September, Mr Mac and I usually take on an orange glow due to the amount of tomatoes we eat. Our staple diet is usually this simple pasta dish which originally came about as we had to find ways to use up all the tomatoes.

This year it was 21 September before we ate it for the first time and I have been waiting all summer to share it with you!

It takes minutes to prepare and you can leave it in the oven for an hour and go potter in the garden.

Ingredients

  • one big bowl of tomatoes
  • spaghetti
  • olive oil
  • balsamic vinegar
  • salt and pepper

Method

  • Fill a bowl with ripe tomatoes.

 

 

 

 

 

  • Wash and slice in half (or quarters if they are large).
  • Place in a roasting tray and add a generous helping of salt, freshly ground black pepper, a drizzle of olive oil and a glug of balsamic vinegar.

 

 

 

 

 

  • Place in an oven pre-heated to 180 degrees C until the mixture has reduced and the tomatoes have started to caramelise. This usually takes about an hour. Check after 30 minutes and give it a stir. It will look very watery but, trust me, it will reduce down to a gorgeous sauce.

 

 

 

 

 

  • Boil and drain the spaghetti and stir in the tomato sauce.
  • Enjoy!

 

 

 

 

 

We have tried adding garlic but I think this makes it bitter. Chorizo works well cut into small cubes and also using chilli oil instead of olive oil adds a nice bit of heat. However, I believe the tomatoes are always the star of the meal and this is definitely a case of less is more.