Joe did the shopping
this week, and I'd put cauliflower on the list. I don't think he's
ever bought cauliflower before. It was giant. He bought the biggest
cauliflower in the shop. Seriously, it was bigger than my head. After
a massive cauliflower cheese bake, there was still half a cauliflower
left, and I didn't have many ideas that didn't involve more cheese
sauce. Then I saw one of Jamie's 30 minute meal programmes on repeat
and he turned it into a curry. He massively cheated and used store
bought paste, which I never have in, so I made up my own version. It
took maybe 45 minutes.
I've written up a lot
of curries on this blog, but I love them, and I love making them.
They're also a brilliant way of using up stuff. The following recipe
makes an awful lot of curry. It fed us tonight, then another pot of
it to freeze so we can have it another night, then three portions for
me to take to work.
 | |
| Giant pot of curry |
This would be good with
fresh coriander in both the curry and the raita, but I didn't have
any.
Ingredients:
2 red chillies, in big
chunks
5 cloves of garlic,
peeled
a piece of ginger the
size of your thumb, peeled and in big chunks
3 onions, sliced
a butternut squash,
chopped into rough chunks
a normal sized head of
cauliflower / half a giant head of cauliflower, cut into florets
half a bag of spinach
tin of tomatoes
tin of coconut milk
a tablespoon of cumin
a tablespoon of
coriander
teaspoon of turmeric
teaspoon of mustard
seeds
half a tablespoon of
garam masala
half a teaspoon of
cayenne pepper
Raita ingredients:
I make this every time
we have curry, and it changes every time. It just depends what I
have
in. It's not authentic raita
half a big tub of
natural yoghurt (I used low fat)
a couple of inches of
cucumber, grated
a couple of chopped
spring onions
juice of half a
lemon/lime
plenty of salt and
pepper
1. Fry the onion on a medium heat in some vegetable oil with a pinch of salt for about five minutes, then add the butternut squash. Fry for another five/ten minutes. It's ok if it starts to brown, just don't let it stick or burn.
2. Meanwhile, put the chilli, garlic and ginger in a hand blender and blitz it.
3. Add the spices to the vegetables, stir and fry for another minute or two, then add the chilli, garlic and ginger. Fry for another few minutes, it should start smelling amazing.
4. Add the tomatoes and coconut milk, plus half a tin of water. Shove a lid on, then leave it to simmer for fifteen/twenty minutes.
5. Now make the raita, by mixing all the ingredients listed above.
6. After fifteen minutes, the squash should be nearly cooked. Taste and season if it needs it. Stir in the cauliflower, and cook for another ten minutes, adding the spinach towards the end.
That's it, serve it all with rice.
Whilst making this I
listened to 6 music. And drank wine. I needed a bit of time out.
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