It’s been a while since I last blogged. Since starting a new job, I’ve had to get used to the rhythms of working life. My hours and overtime have clocked up against my motivation to cook and bake anything new.
But food will prevail, as it always does. On my last day off, I baked Aine Carlin’s fudgy brownies from her book Keep it Vegan, which were a hit. Later on, dinner was an easy improvised curry, a great one for leaving ticking on the cooker while you get on with other things.
The veg used here can easily be swapped for others, although cauliflower and potato are one of my all-time favourite combinations.
To make this curry for two, you’ll need:
- one large onion
- one green chilli
- half a thumb-sized piece of ginger
- one clove of garlic
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground fenugreek
- 1/2 tbsp tomato puree
- 1 can chopped tomatoes
- half a head of cauliflower
- 5 or 6 small potatoes
- 100g green beans
- 100g curly kale
- juice of half a lemon
- salt and pepper
- olive oil
- naan bread (check for milk-free!) or brown rice (if you’ve not yet been able to find vegan naan).
Begin by roughly chopping the onion, and finely chopping the garlic and green chilli. Keep the seeds if desired. Scrape away the skin of the ginger with a teaspoon, before grating.
Heat a tablespoon of oil in a large heavy-bottomed pan. Fry the onions on a medium heat until they begin to brown. Add ginger, garlic, and chilli, and fry for one minute, moving around to prevent burning. Add the spices, cook for a minute, then add tomato puree and mix well.
Pour in the chopped tomatoes, and simmer for five minutes while you prepare the vegetables. Strip away the cauliflower leaves, chop in half, and break into florets. Cut the potatoes into small pieces (not too small – without the skin, they’ll turn to mush.)
Add the cauliflower and potato to the sauce with 200ml water. Put the lid on and cook for thirty minutes, until the veg begins to soften. Meanwhile, trim and halve the beans and wash the kale.
Put in the rest of the vegetables, with the juice of half a lemon, and season well. Cook for another ten minutes. When everything is tender, remove from the heat and serve with naan bread or rice. Enjoy!