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:
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
- Heat the oil and stick your onions and spices in the pan and let them sizzle away so that they are frequented
- 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.
- When it starts simmering, add the cauliflower pieces and stick a lid on the pan.
- 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.
- 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!