Spicy Cauliflower Curry

Cauliflower-Curry-(6421)

As I was going through many recipes this morning, trying to decide which one to put up on here, I began to feel nostalgic. This photo was taken by the lovely J quite some time ago, when yours truly wasn’t really interested in taking pictures to begin with. Ahh the memories! Don’t get me wrong. Even though taking my own photos is fun and it makes it easier to ‘own’ this blog, I do miss the days when we started out with bad lighting and sharing one camera and one lens. I cooked and J took all the pics, and it felt like teamwork. Now I cook and take the majority of the images. However stirring and mixing and pouring while handling the camera can be somewhat dangerous…when you’re me. I tend to spill things and/or burn myself in the process, so when this happens J steps in…when I ask for help. There are a few times when I’m in the zone (and they are the best days) where I feel I can handle anything. The camera might be smeared with an absurd amount of flour or chocolate, but that’s when I get a few decent pics. And I’m happy. I’m no expert, as you might have noticed…surely noticed…but I love learning and experimenting, and J is a brilliant teacher.

I made this curry or stir-fry, call it what you will, when I wanted something really quick for lunch. Cooking for Friends is not one of my favourite books. I rarely use it because I find that some recipes just don’t work, but this one does with a few changes. If you and your pals like spice then this one’s for you and it’s a good excuse to use some of that fenugreek that’s been sitting in your cupboard doing nothing. If it’s still fragrant then go ahead and use some of it here. It will transform your dish into something special together with the coriander. I love both.

  • 600g of cauliflower, chopped into florets
  • ½ teaspoon fenugreek
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons olive oil
  • 1 large onion, finely sliced
  • 1 green pepper, roughly chopped
  • 1 courgette, chopped
  • 4 garlic cloves, finely chopped or crushed
  • 1 large red chilli, deseeded and finely chopped
  • 100ml vegetable stock (or chicken stock, if you prefer)

Lightly toast the fenugreek, coriander and cumin seeds in a pan over medium-low heat. A couple of minutes will do. Use a mortar and pestle to crush the seeds, together with the salt and pepper, and grind everything into a fine powder.

In a large pan, heat the olive oil and add the chopped onion. Add a tiny amount of salt to draw some moisture out of the onion to soften. When the onion is soft, add the garlic, chilli and the ground spices and stir.

Add the cauliflower florets and the vegetable stock. Cook until the cauliflower is tender and most of the liquid has been absorbed or evaporated.

Serve with rice or pasta, or as a side dish with fish or meat. Serves 4.

Enjoy!

Rob x

(Recipe adapted from Gordon Ramsay’s Cooking for Friends, HarperCollins, 2008)

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