I’m about to move house and leave my lovely huge kitchen for the delights of a “do-er upper”. I am not moving far but will have a whole house – i’ll be knocking some walls down and building some new rooms so will have a lovely new kitchen in no time but tonight – as the last time i’ll cook here it was quite emotional.
So my last meal was a vegetable curry and it was delicious. It ticks all the gluten free, dairy free, low fat, no salt, no sugar boxes and was packed with nutritious vegetables.
1 tsp Cumin Seeds
1 onion – blitzed to form a paste
1 carrot – diced
1 potato – diced
1 tin plum tomatoes
1/2 tsp ground cumin
2tsp ground coriander
1/2 cauliflower – chopped to florets
1 red pepper – diced
1 courgette – sliced
1/2 tsp Garam masala
For the Masala – blitz the below:
1 red chilli
2 cloves garlic
In a large pan heat some oil, once hot add the cumin seeds until they start to pop. At this point when fragrant, add the onion and gently cook until caramelised and dark. Add the carrot and potato along with the spices, mix in the tinned tomatoes and then half fill the can with water and add this too. Leave on a high heat, covered for 10 minutes.
As the vegetables begin to soften, add the cauliflower, courgette and pepper and a little water if needed. Mix together and add the chilli masala paste. Leave covered on the hob, bubbling away for another 15 minutes. For the final 5 minutes uncover to allow the sauce to thicken a little. The curry will be ready when the veggies are soft and the sauce is thick and punchy!
Serve with cauliflower rice and a sprinkle of fresh coriander.