16th April, 2018: Blues

I’ve got those leaving-Cornwall blues and began my mammoth journey back up through the country beyond the wall to the north. I did have the best vegan breakfast ever this morning at The Front Room in Penzance, which included facon, a veggie sausage, baked beans, grilled mushroom, tomatoes and pepper, tofu, some granary toast and spinach. I waddled onto the train, and I felt positively lethargic when I hopped on my connecting flight this evening (domestic flights are so useful). What cheered me? The idea that my Papa was defrosting my kerala cauliflower curry that I had made in preparation for vegan-April and that it would be waiting for me at home.

Credit to my lovely pal Claudia who slipped me the recipe – here it is:

Ingredients

2x tbsp sunflower oil

2 x onions finely chopped

1x fresh red chilli finely chopped

1tsp dried ginger or fresh if you have it

3 cloves of garlic finely chopped

2 tsp garam masala

2 tsp ground cumin

1 tsp cumin seeds

1x 400ml coconut milk

1x small cauliflower cut to bitesize pieces

200g lentils pre-cooked from the can

1x handful fresh coriander

Salt and pepper

Method

  1. Heat the oil and stick your onions and spices in the pan and let them sizzle away so that they are frequented
  2. After they have gotten to know each other – usually takes about 5-7 mins on a medium heat – add the coconut milk and a cup of water.
  3. When it starts simmering, add the cauliflower pieces and stick a lid on the pan.
  4. In about 7 mins check the cauliflower – when it’s al dente [which to a laymen like me, means sort of cooked partially but still firm], add the lentils from the can and give it all a nice stir.
  5. Whack on your fresh coriander and some salt and pepper and you’re done!

You can have this with all sorts – salad, rice or flatbreads. There happened to be some yummy wholemeal flatbreads in so I went for those. Bit of a late tea, but oh boy was it comforting after a long time.

Missing my Cornish famalam though, I’ll be back soon! 

***

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