Since I’ve already told you guys I’m not an Italian mama, not, for that matter, an American mama, I figured this blog post might be dedicated to the fact the I am not an Indian mama.
I figured I could maybe start a series on the things I am not.
Ya know, I’m not mexican but here is my version of guacamole.
Or, I’m not that funny, so I made these whoopie pies because I figured the name would amuse my guests.
But then, I saw the light and realised you WOULD ALL DIE OF TERMINAL BOREDOM.
So I wised up and ate a doughnut.
And realised I am someone with a full-time job who sometimes just needs to come home and use up whatever is languishing in the fridge.
Its not authentic, but this curry used up what was in my fridge during one of those moments last week. It tasted really flipping amazing as well, so its a winner by me.
Its lovely by itself with naan bread, but would also be lovely as part of a wider curry feast, I reckon.
I started with all my ingredients: potatoes, half a cauliflower, mustard seeds, turmeric, chickpeas, garam masala, coconut cream, ginger, garlic, chilli, oil, vegetable stock, spinach, onion, crikey, these Indian-inspired dishes take quite the ingredients list. I’m going to have to get me a wide-angle lens if I keep this up.
Anyways, no wide-angle lens required for a picture of ginger peeling, and that is how you start.
Peel the garlic, as well.
And hack the stalk off the chilli. If spice isn’t your thing, you could remove the seeds, too.
Then put all three in some kind of electrified chopping device *sings Grease songs about ELECTRIFYING*
Or, you could just use a knife.
Heat some oil in a pan. I used groundnut, but any kind of mild oil works. Promise.
Add your ELECTRIFIED bits and pieces.
Must talk sense. I’ll stop it with the ELECTRIFIED talk now.
Clearly I can’t help myself. Sorry.
Add the mustard seeds…
And some turmeric.
Turn down the heat and let that all fry away, while you cut the onion into chunks. Add this to the pan.
Then break the cauliflower into small florets.
And peel and chop the potatoes into smallish dice.
Add both of these to the saucepan, along with some spinach.
I keep frozen spinach because I am actually Popeye, and love the stuff. If you want to use fresh, go right ahead.
Give the whole lot a good big stir….
Before adding some coconut cream…
And some vegetable stock.
Allow the pot to simmer away uncovered untill the vegetables are cooked.
Forget to take a picture.
Oops. Clearly I was not ELECTRIFIED.
Add the chickpeas and garam masala, and cook until the chickpeas are warmed through.
Potato, cauliflower and chickpea curry
Serves 4. Cooking time 30 minutes.
5cm piece ginger
3-5 cloves garlic
1 green chilli
2 tbsp oil
300g frozen spinach
1 carton coconut cream
2 tsp mustard seeds
2 tsp turmeric
2 tsp garam masala
250ml vegetable stock
1. Peel the garlic and ginger and de-stalk the chilli. Chop finely.
2. Heat the oil in a pan and add the garlic, ginger and chilli.
3. Add the mustard seeds and turmeric and turn down the heat.
4. Peel and chop the onion and add to the pan.
5. Break the cauliflower into florets and peel and chop the potatoes.
6. Add to the pan, along with the spinach, coconut cream and vegetable stock.
7. Allow to simmer for about 15 minutes, until the potatoes are tender.
8. Add the garam masala and drained chickpeas, and cook for a few minutes to warm through.