I haven’t posted in a while because I have been writing an E-Book – very exciting but it takes up most of my free time. I tried this recipe and liked it so much I want to share it with you….I definitely can make the time for this!
Chickpea and Cauliflower Curry
- 75 g cashews
- 1 Tbsp Coconut or Walnut Oil
- 1 large onion, chopped
- 2 green chillies, finely chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, grated
- 1-2 tsp curry powder (depending on how hot or mild it is)
- 1 tsp turmeric
- 1 large head of cauliflower, broken into florets
- 400 g can organic chickpeas, rinsed and drained
- 400 ml coconut milk
- 1 tsp poppy seeds
- 100 g baby spinach
- 30 g (or so) bunch of coriander (cilantro), chopped
- sea salt and pepper to taste
- Heat a deep frying pan over a medium heat. Toss in the cashews and fry (dry – no oil) for 3 minutes or so. Shake the pan a little while they fry, until they are a little charred. Set nuts aside.
- Return the pan to the medium heat and add the oil. Cook the onion for 3 minutes until it just begins to caramelize. Add the chillis, garlic, ginger, curry powder and turmeric. Fry a couple of minutes, until the chillies lose their vibrant color.
- Add the cauliflower, chickpeas, and coconut milk. Stir. Tip in the cashews and poppy seeds. Cover and simmer for about 20 minutes, until the sauce begins to thicken.
- Stir in the spinach (and a little water if needed). Season well with salt and pepper. Replace the lid until the spinach begins to wilt. Stir in about half the chopped coriander. Garnish with the remainder of the coriander.
- Serve over brown rice or quinoa, or just eat as it is!
Easy-peasy and very tasty. I’d love to hear what you think after you make this curry; your feedback always help when I hone my recipes. Enjoy!
I really start to miss eating salads this time of year, but the usual summer salad greens are nearly always disappointing during the winter months with their bland taste and texture.
Here is a salad that will not disappoint! It is made with raw kale, and no – it is not bitter at all. Some of you will not need any convincing to try this, but for those of you who are in the “raw kale is too bitter” camp, I urge you to give it a try. It is yummy!
Winter Kale Salad (serves one, or two if used as a side salad)
- 100 grams Kale, chopped up
- 50 grams grated Parmesan cheese
- big handful of pumpkin seeds (I soak mine overnight in water with sea salt, then dehydrate them in a very low oven)
For the dressing:
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon Red Wine Vinegar (I’ve used White Wine Vinegar before; it was fine)
- 1 Tablespoon Dijon mustard
Mix the dressing ingredients together and whisk. Pour over the chopped kale, blending well Add cheese and pumpkin seeds, and….ENJOY!
I have eaten this salad immediately after I make it and it is very good. But if you want to soften the kale leaves a little bit before you eat it, simply dress the salad an hour or two ahead of time and the acid in the vinegar and mustard will make the kale less chewy.
A very forgiving recipe….I have used more parmesan cheese and pumpkin seeds when I am using this salad as a meal and it made it very substantial and filling. You can also use more or less dressing of course.
I found this recipe on an old receipt that I had obviously scribbled down in a mighty hurry. I have no memory of the origin of this recipe, having found it in a handbag I hadn’t used in a while. But I have tried it a couple of times, tinkering with the recipe each time (as I often do) and I think it is good enough to share. This serves two good appetites, so simply halve it if you are on your own. Keeping in mind that you are cooking the mushrooms in oil and there is oil in the dressing, you may want to drain the cooked mushrooms a bit – though I didn’t find this necessary.
Mushroom – Blue Cheese – Spinach Salad
For the dressing:
- 1 clove garlic
- pinch sea salt
- 1 teaspoon English mustard
- 4 teaspoons cider vinegar
- 2 teaspoons honey
- 6 Tablespoons good quality olive oil
Mix crushed garlic clove and salt together; put this and all other dressing ingredients in a jar or small jug and mix together.
For the salad:
- 200 grams mushrooms
- 2 Tablespoons olive oil
- 1 or 2 crushed cloves garlic(or to taste)
- 200 grams blue cheese
- 200 grams baby spinach
Saute mushrooms and garlic in olive oil until mushrooms are nicely cooked through. Remove pan from heat, and add the blue cheese to the mushrooms so flavours intermingle. Divide the washed spinach on two plates or bowls, and drizzle the dressing lightly over the leaves. You can add a little sea salt and black pepper at this stage if desired. Put the mushrooms/blue cheese atop the leaves, and voila! Quick lovely supper.
You can add your own little touches to this – I have used a mixed greens mix instead of spinach,and I love a bit of tomato (in season) on top. For you non-vegetarians, you can sprinkle some leftover bacon or ham in the mushroom/blue cheese mixture. This is a perfect vehicle for experimentation: Try adding strawberries or pears, black olives or avocados, substituting the blue cheese for feta cheese – the possibilities are endless. Experiment and enjoy!