I ate a big variety of vegetables today and some fruit.
Watermelon and grapes for breakfast. This is half a mini watermelon and a bunch of grapes. I felt peckish mid morning and had some pecans and sultanas. I went out to Food For Thought at lunch time and bought a kale and potato soup which was very good. I will try and make this at home. Plus a salad box. This is the view from my desk. I am lucky to have a desk beside the window, particularly since I work in a large open plan office which is a very deep building so most people are surrounded by the office and other people. I get to see the sky and trees and life outside. I always like light and shadows and the trees and buildings look lovely in the sunshine. At home I made a quick and easy cauliflower and potato curry. This cauliflower was £1 and the potatoes were similar so that was a very cheap supper. The recipe is from Sophie Grigson’s ‘Vegetables’ cook book. Cauliflower and Potato Curry
Ingredients (serves 2-4)
1 onion, chopped
3 cloves garlic, chopped
4 cm piece ginger, roughly chopped
2 chillies, deseeded and chopped
3 tbsp groundnut oil
500g potatoes, cut in to 2-3 cm chunks
1 cauliflower, broken in to florets
1 tsp mustard seeds
1 tsp ground cumin
1 tsp turmeric
2 tsp ground coriander
6 tbsp passata
Put the onion, garlic, ginger, chilli and 3 tbsp water in to a blender and blitz until smooth and set aside
Heat the oil in a large frying pan and fry the potato and cauliflower until they begin to catch a little.
Lift out of the pan and reserve.
Add the mustard seeds to the pan. When the seeds begin to pop add the onion mixture and fry over a moderate heat, stirring continuously until thickened (3 – 4 minutes)
Add the remaining spices, passata, 600ml water and salt.
Bring to the boil, return the cauliflower and potatoes to the pan, cover and simmer gently for 10 minutes until the vegetables are tender.
I ate mine as it was, served with coriander.