I have taken pictures before, I have folders and folders of them on my Mac, but I guess it just seems too simple to post. Let’s face it, Cauliflower is never going to be the sexiest vegetable.
However if you have a huge cauliflower and a husband that dislikes Cauliflower cheese, then maybe this recipe will also be helpful for you too!
If this is an authentic Indian curry, I don’t know what it is called. I made this using a similar ingredient list and method to this Rojan Josh.
I got a lot of yoghurt this week from the kind people at Total. When it all arrived on Monday, I wasn’t sure what to do with it all. I now have a fair idea use some in salad dressings, some in curries of different types, some in cakes and lastly I plan to make some frozen yoghurt.
I’m really excited by all the different possibilities, the fact that the second shelf of my fridge is full of yoghurt means I am going to have to get creative, and yes I find that exciting.
Tonight I made one of my favourite yoghurt dishes, in fact I have mentioned it here before. But this time I am going to post it myself as I have made a few changes! You can see the original full recipe here.
As you will have guessed by now indian inspired food is sort of a passion of mine, this dish is easy, and although I have never cooked it on a barbecue I am sure it would be perfect. (Lucky you if you are getting the weather for it – as we certainly aren’t.)
My once monthly lonely Indian Curry night strikes again with another, even if I do say so myself, fantabulous vegetarian curry. Last month I finally made this wonderful Beetroot Curry, this month I turn to a vegetarian version of this Lamb Rogan Josh from Them Apples.
Now please don’t take away my food blogging license – but I am going to tell you a secret. Until Friday I had never boiled an egg.
I’ve fried eggs, poached them, scrambled them, made omelettes and frittatas but I’ve never hard or soft boiled an egg.
Getting a fairly regular supply of fresh beetroot is one of the best things about my organic vegetable delivery. Beets are wonderfully versatile, I’ve used them in salads, in muffins and in soups – but making a curry from them is the ultimate for me.
When people normally talk about comfort food, they usually talk about typically national dishes, macaroni and cheese, bangers and mash etc. But when things aren’t quite working out for me it’s not the british or scottish dishes that I usually turn to – it’s the Indian.
I have been really impressed with the amount of eating you get in a pumpkin, there is hardly any wastage. The pumpkin seeds may actually be my favourite part.
Curried pumpkin seeds can make a really quick and light snack, perfect instead of a bag of crisps or bag of minstrels while watching Xfactor on a Saturday night!
Getting up early isn’t one of my strong points, so you know I must be excited about a new recipe when I jump out of bed to get it started. (I have only done this once before, for my ill-fated bba bagels.)
Cooking before work is a strange experience, I always end up in the twinned positions of being rather smug that I have been so productive but also cutting it very very fine for my first meeting of the day. With slow cooking however you have little choice, if you want a slow cooked meal ready for coming home to – you have to make sacrifices.
This recipe I made with leftover curry sauce from yesterday’s Daring Cooks Indian Dosas. I went on about this curry sauce so much yesterday I won’t go into raptures again. But wow – you need to try this!
No crazy new vegetables in here. Nope, just plain everyday vegetables in my box this week, so the challenge is how to make them exciting!
This weeks veggies
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