RECIPE: Spinach and Roasted Cauliflower Curry

Although not a vegetarian, I occasionally like to eat vegetarian food. I love to experiment with different variations of curry, including this spinach and roasted cauliflower curry which is entirely of my own creation. It’s easy to make and totally delicious. Here is a simple recipe for spinach and roasted cauliflower curry. 

Ingredients for Spinach and Roasted Cauliflower Curry

  • 1 head of cauliflower
  • 4 handfuls of spinach
  • 1 onion
  • 1 tin chopped tomatoes
  • 2 chillies
  • 2-inch piece of ginger
  • 4 cloves of garlic
  • 5 tsp curry powder
  • 1 tsp dried cumin powder
  • 2 tbsp tomato puree
  • 1 tsp mixed spice
  • 4 tbsp olive oil
  • Salt and Pepper

How to Make Spinach and Roasted Cauliflower Curry

  1. Preheat the oven to 220C.
  2. Remove the leaves from the cauliflower and break into florets. Cut any larger florets in half.
  3. Put the florets on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and black pepper.
  4. Put in the oven and cook for 15 minutes or until cauliflower is beginning to turn golden.
  5. Roughly chop the chillies, ginger, garlic cloves and onion before putting in a food processor with the dried spices and a little water. 
  6. Blitz in the food processor until a paste is created.
  7. Heat the remaining olive oil in a large frying pan on a medium heat. 
  8. Add the paste and cook for five minutes. 
  9. Add the chopped tomatoes and tomato puree.
  10. Stir and turn down the heat of the pan so the mixture simmers.
  11. Remove the cauliflower from the oven and add to the pan.
  12. Add the spinach and stir through to ensure the cauliflower is completely coated in the curry sauce and the spinach is wilted. 
  13. Serve with pilau rice, raita, and flatbreads.
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RECIPE: Authentic Meat Kashmiri Rogan Josh

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Indian cuisine is one of my favourite types of food and I love to try new dishes all the time. I love rogan josh and usually make this with lots of onions and peppers. However, I recently came across this recipe for a Kashmiri rogan josh online and it is totally different. I adapted the original recipe to suit the spice-level preferences of my family, but the overall recipe is an authentic Indian dish. Here is a recipe for a meat Kashmiri rogan josh. 

Ingredients for Meat Kashmiri Rogan Josh

  • 800g diced lamb or beef
  • 300g full-fat natural yoghurt
  • 8 cloves of garlic
  • 2-inch chunk of peeled ginger, grated
  • 2 cardamom pods
  • 3 chillies
  • 2 tsp cumin seed (or ground cumin)
  • 6 tbsp vegetable oil or ghee
  • 2 tsp cinnamon
  • 3 tbsp ground almonds
  • 1 tsp garam masala
  • 1 tsp coriander seeds or ground coriander
  • 2 tsp ground fennel seeds
  • 1 tbsp chopped fresh coriander
  • Black pepper

 

 

How to Make Meat Kashmiri Rogan Josh

  1. Put the chillies, the garlic, the ginger and all the spices into a food processor with a little water and blitz into a paste.
  2. Add the oil to a large frying pan over a medium-high heat.
  3. When the oil is sizzling, add the meat and cook for six minutes until meat is browned.
  4. Add the paste to the pan and cook for a further five minutes, stirring occasionally to coat the meat.
  5. Add half the yoghurt to the pan and cook for five minutes stirring constantly so the meat absorbs the yoghurt.
  6. Add the second half of the yoghurt and allow to come to the boil before reducing the heat.
  7. Add black pepper and the ground almonds and stir into the sauce.
  8. Simmer until the sauce has reduced by approximately a third.
  9. Cover the pan with a lid and leave to cook on a low heat for approximately an hour.
  10. Sprinkle with fresh coriander and serve with pilau rice and naan bread.

 

Written in response to the Daily Prompt ‘Authentic’ on The Daily Post.

RECIPE: Cheat’s Leftover Turkey Curry

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This is only called ‘Cheat’s Leftover Turkey Curry’ as it is made predominantly from store cupboard ingredients rather than creating a spice mix or paste as you would in a traditional Indian dish. Each Easter and Christmas I cook a turkey and there is always plenty of meat leftover. The kids usually have turkey sandwiches for lunch the next day and then I make a turkey curry for dinner. Here is how to make an easy turkey curry from leftovers. 

Serves: 4-6

Ingredients for Turkey Curry

  • Shredded cooked meat from 1/2 turkey breast or one turkey leg (I use a combination of both)
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 can chopped tomatoes
  • 500 ml chicken stock
  • 1 chilli, finely chopped
  • 4 cloves of garlic, crushed 
  • 1-inch chunk of ginger, finely chopped or grated (or 1 tsp of ground ginger)
  • 2 tbsp tomato puree
  • 2 tbsp mango chutney
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 2 tbsp olive oil
  • 1 large knob of butter

How to Make Turkey Curry

  1. Heat the oil and the butter in a large frying pan over a medium heat on the hob.
  2. Add the chopped chillies, ginger, and garlic to the pan and cook for 2 minutes.
  3. Add the cumin, chilli powder, and curry powder and cook for a further 2 minutes.
  4. Add the onions and peppers to the pan and cook for five minutes.
  5. Add the chicken stock, chopped tomatoes, tomato puree, and mango chutney.
  6. Stir through and simmer for ten minutes.
  7. Add the chopped turkey meat to the pan and stir through so that there is an even distribution of meat and it is covered by the liquid.
  8. Simmer for 15 minutes.
  9. Serve with pilau rice, naan bread, and raita

RECIPE: Wholemeal Flatbreads

hummus

Flatbreads are an accompaniment many cuisines from around the world and are given a variety of names, such as tortillas and chapatis. If you make the soft variety, they are fantastic for wiping up dishes with sauce, such as curries. When made crisp and cut into pieces, they are ideal for serving with dips, such as guacamole, baba ganoush, or houmous. They are also budget-friendly and quick to make. Many people prefer to make the wholemeal varieties of flatbreads for the additional health benefits. Here is how to make flatbreads for six people.

Ingredients for Wholemeal Flatbreads

  • 7 oz/ 200g wholemeal flour
  • 3 1/2 fl oz/ 100 ml warm water
  • 1/4 tsp salt
  • 2tbsp olive oil (plus additional oil for cooking)

How to Make Wholemeal Flatbreads

  1. Put the flour and salt into a bowl.
  2. Slowly add the water while stirring in with your hand to create a dough.
  3. Sprinkle some flour onto your work surface and put the dough on the flour.
  4. Add the olive oil to the dough and knead for five minutes.
  5. Divide the dough into six balls.
  6. Roll each dough ball into a round, flat shape.
  7. Heat a little oil in a small frying pan and spread around the pan using kitchen paper.
  8. Cook each flatbread for two minutes on each side until it puffs up a little and has some brown patches from contact with the pan.
  9. If you want soft flatbreads, you can now serve.
  10. For crisp flatbreads, brush each flatbread with a little oil before baking for five minutes in the oven.
  11. Cut into pieces and serve.

BOOK REVIEW: The Three Sisters Indian Cookbook

indian cookbook

I am not one for using cookbooks too often. I use my own knowledge of food to create dishes and if I do need a recipe, I look it up on the Internet. However, the one cookbook that I do use on a fairly regular basis is ‘The Three Sisters Indian Cookbook’.

As the name suggests, this book was written by three sisters; Sereena, Alexa, and Priya Kaul. The reason I love this cookbook so much is that it is aimed at people who are novices in terms of cooking Indian cuisine.

While I have many years of experience in cooking, Indian cuisine is something that I am still learning and perfecting. While many dishes are simple, there are also many that are a complex balancing act of spices and flavours.

This book starts at the beginning by explaining how to make a spice box so that you have all the spices needed to make delicious Indian food. The three sisters then contribute various recipes to the cookbook as they each have their own areas of culinary expertise.

The book is divided into sensible chapters that make finding the dish you want to eat easy. It begins with little snacks and starters before moving on to main course dishes. These are divided into chicken, lamb, fish and prawns, and vegetable dishes. There is then a section devoted to rice, beans, and lentils followed by a chapter on how to make bread and chutney. The book concludes with recipes for desserts and drinks.

All the recipes are easy to follow and have beautiful photographs to show the end result. It is written in such a way that I find it easy to adapt the recipes to my own tastes. I would highly recommend this book to anyone who is interested in learning the art of making flavoursome and authentic Indian dishes.

RECIPE: Flatbreads

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Flatbreads are served as part of many cuisines from across the globe and are given a variety of names. While soft, they are fantastic for wiping up dishes with sauce, such as curries. When made crisp and cut into pieces, they are the perfect accompaniment to dips, such as guacamole, baba ganoush, or houmous. They are also budget-friendly and quick to make. Here is how to make flatbreads for six people. 

Ingredients for Flatbreads

  • 7 oz/ 200g plain flour
  • 3 1/2 fl oz/ 100 ml warm water
  • 1/4 tsp salt
  • 2tbsp olive oil (plus additional oil for cooking)

How to Make Flatbreads

  1. Put the flour and salt into a bowl.
  2. Slowly add the water while stirring in with your hand to create a dough.
  3. Sprinkle some flour onto your work surface and put the dough on the flour.
  4. Add the olive oil to the dough and knead for five minutes.
  5. Divide the dough into six balls.
  6. Roll each dough ball into a round, flat shape.
  7. Heat a little oil in a small frying pan and spread around the pan using kitchen paper. 
  8. Cook each flatbread for two minutes on each side until it puffs up a little and has some brown patches from contact with the pan. 
  9. If you want soft flatbreads, you can now serve.
  10. For crisp flatbreads, brush each flatbread with a little oil before baking for five minutes in the oven. 
  11. Cut into pieces and serve. 

 

 

 

 

 

EASY RECIPE: Raita Dip

raita

When it comes to Indian food accompaniments, a raita dip is one of the most popular of all. This is really simple to make at home, so you do not have to rely on ordering some from your local takeaway. Here is how to make a tasty and refreshing raita.

Ingredients for Raita

  • 250g plain yoghurt
  • 1/4 cucumber
  • A small handful of coriander, chopped
  • A small handful of mint leaves. chopped
  • I clove of garlic
  • Juice of half a lime

How to Make Raita

  1. Add the yoghurt to a bowl.
  2. Chop the cucumber into small cubes and finely chop the garlic.
  3. Finely chop the fresh coriander and mint leaves.
  4. Add the cucumber, coriander, mint and garlic to the yoghurt.
  5. Squeeze over the mixture the juice of half a lime.
  6. Stir the mixture thoroughly and serve.

TIPS

  • This is a delicious accompaniment to Saag Aloo.
  • Add some grated ginger or chopped chillies if you want a kick to the dip.