I made my regular porridge and keenly anticipated the delicious almond butter in it which I made yesterday. I was not disappointed. It was fabulous. The coconut and cinnamon in the nut butter went perfectly with the porridge. 9 WW points.
I was in the mood for a curry for lunch and I wanted to eat lots of vegetables. I had bought a cauliflower in the morning from a local farm shop so that was the centrepiece of the curry. I also had some chickpeas and some pesto in the fridge that needed eating up. So I made 2 dishes; one very easy and one quite easy but more time-consuming.
I mixed the chickpeas with pesto in a small oven proof dish and cooked it for about 20 minutes at 160-170. Easy peasy, job done :-).
Cauliflower and Green Pepper Curry
- 2 tbsp groundnut oil
- 1/2 tsp whole mustard seeds
- 1/2 tsp whole cumin seeds
- 1/2 red chili (or more if you like it hot!), de-seeded and chopped finely
- 2 cm piece of ginger, grated with a very fine grater
- Small cauliflower, cut in to florets
- Green pepper, de-seeded and cut in to chunks
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1 tsp salt
- 2 medium tomatoes, skinned and chopped
- Heat the oil in a saucepan. Add the mustard seeds, cumin seeds and chili.
- When the mustard seeds begin to pop, add the ginger, cauliflower and green pepper. Fry for about 5 mins until the cauliflower begins to go brown.
- While the vegetables fry, put the coriander, cumin, turmeric, paprika and salt in a bowl with 4 tbsp water. Stir the spice mix in to the pan with the vegetables and stir to coat the cauliflower and green pepper. Put the lid on and cook for about 5 minutes.
- Add the tomato and cook with the lid on until the cauliflower is nearly soft. This takes about 5 minutes.
Both dishes were quite dry so I added a dollop of Greek yogurt. And oh my goodness!! This meal was amazing. Both children loved it too so next time we need double quantities. It really was very tasty and very easy to make. The flavour of the pesto didn’t necessarily go brilliantly with the cauliflower and pepper curry but they were both lovely. I think next time I will do the cauliflower and green pepper curry with something like Bombay potatoes and the chick peas with a juicy tomato based dish. But despite the slight clash of flavours – what a yummy lunch. 9 WW points.
So good it needs another picture – a close up. It was one of those lunches you could eat again. And again.
By now I was in definite curry mode. Nothing else would do for dinner. I usually make up my meals, depending on what I have in the fridge/cupboards/garden or depend on familiar recipes. But I was in the mood for cooking and I also fancied a browse through some cookery books.
I fancied a dal as I am not fancying meat today. I have loads of spinach in the garden and one of my regular recipes, that is always delicious, is Rose Elliot’s Spinach Dal in ‘The Classic Vegetarian Cookbook’. This is a great book for a less experienced cook as it has lots of step by step preparation and cookery techniques. And some great photos.
I am not sure what the copyright laws are but I am guessing I can not copy a recipe from a book and publish it in my blog. So you will have to go and get the book. Or pop round and take a copy of the recipe from my book 🙂
These are the main ingredients for spinach dal. And I used lots of spinach which is growing so abundantly we can’t keep up with it.
Madhur Jaffrey is one of my favourite cooks and ‘Madhur Jaffrey’s Ultimate Curry Bible’ is brilliant. The recipes are delicious and the book is interesting as she explains the origins of the recipes, where in the world they come from, what occasions they may be eaten at and what to serve as an accompaniment. I realised that the cauliflower and green pepper curry above was inspired by one of her dishes (cauliflower bahji).
I made the potato and pea curry which meant I could use up some of the potatoes in the garden. And I often prefer potato dishes with curry to the more conventional rice.
This was a very simple dish to make.
The spinach dal and potato and pea currys were lovely. It was a plate of soft, delicately flavoured food, that was nourishing and comforting. The picture doesn’t do it justice but the four clean plates were testament so its deliciousness. And the kitchen still smells amazing. I had a huge portion hence it was 16 WW points.
I wonder what I can curry tomorrow 🙂