Today is the last day of Tom’s Christmas hols (boo hoo!), so it’s been a day of painting windows & putting up blinds (Tom), taking down Christmas decks & sorting & tidying (me). The kids have played their part too. Ollie attempted to get the last of the chocolate decorations off the tree but pulled the whole tree over in the process showering the lounge in dried needles & soil. Daisy made a great fire starter when it came to setting the Christmas tree on fire ( a true pyromaniac, don’t know where she gets it from…), but she spent most of the rest of the day either pretending she was blind (stumbling round the house/eating with her eyes shut etc), OR begging for another episode of Outnumbered…..
After a busy day of house stuff I made a hearty Cauliflower & Coconut Curry for Tom & I. The recipe is made up but was delish even if I do say so myself. The poor kids got cheese on toast & a yogurt.
Cauliflower & Coconut Curry
- Ginger (thumb sized amount)
- Mustard seeds
- 2tbsp curry paste (I used a Pataks)
- Can of coconut milk
- Same amount of water
- 3tbsp coconut cream (optional)
- 1 cauliflower
- 1 tin of chick peas
- Juice of half lemon
- Handful of flaked almonds
- Handful of coriander chopped
Serve with brown rice, poppodoms & mango chutney.
Fry the onion, ginger & garlic for a few mins. Add the spices & curry paste. Add the coconut milk & water. Add the florets of cauliflower (not too big). Bring gradually to the boil & simmer for 20mins. After 10 mins add the rinsed chick peas. Taste & season. I made mine a bit too spicy so I added the coconut cream. What delicious stuff! When the cauliflower is ready stir in the lemon juice & taste again. Hand blend a small amount of the curry to thicken. Serve with the rice & scatter some flaked almonds & chopped coriander on top. We had no mango chutney, so out of desperation we tried tangy piccalilli. It worked a treat! Who’d have thought?!