[donotprint]Least favourite vegetable as a child = Cauliflower
Main Component of tonight’s meal = Cauliflower
I think I grew up hating certain foods just because of the way they were cooked. I’m by no means placing the blame on my mum. Being a mum is a full time job, I’m sure where she even found the time to cook a warm meal every day, she still amazes me the amount she manages to squeeze in. She is a superwoman!
When I was younger I only knew of Cauliflower as part of a meat and two/three veg dinner; boiled/steamed and served plain. It wasn’t inviting, especially if you dawdled and it went cold…memories!
Cauliflower still manages to escape my mind when I’m putting together meal ideas and the corresponding shopping list. Kath posted a lovely coconut curry during the week which triggered an idea for an Eggplant Cauliflower Curry. I had cauliflower on the brain after seeing Tina’s post on Monday and Julie’s Eggplant and Cauliflower Risotto has been stuck on my mind since I stumbled across it not so long ago. It was curry inspired by many!
I’m officially a Cauliflower convert!
Cauliflower and Eggplant Curry with prunes, almonds and topped off with yoghurt.
I roasted the cauliflower and eggplant before adding them to my spices and it took all my might not to munch my way through the cauliflower, it was incredible! Why I have never tried it roasted before!!!!
Now I must go pack. There is only one thing worse than packing and that’s unpacking. The big decision is whether or not to bring my laptop or not… I don’t plan on doing a whole lot of blogging, I shall save it all for my return, but no access to Twitter, other blogs, email… I’m not sure I can do it. I will inevitably end up in an internet cafe.
I think I will leave it to gut instinct and decide when I get up at 3am ish for the airport!
Which do you think is worse, packing or unpacking?
Cauliflower and Eggplant Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 25 – 30 minutes
- 1/2 medium eggplant
- 1/2 small head of cauliflower
- 125ml (1/2 cup) soy/rice/coconut milk (not the tinned kind, I used Kara)
- 1 tsp olive oil
- 1/2 tsp turmeric
- 1/4 tsp chilli
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1 small clove of garlic crushed
- 1/2 tsp dried coriander
- 2 tsp honey
- 1 tbsp toasted flaked almonds
- 4-5 prunes chopped
- 1 tbsp plain soy yoghurt
- 1 tsp of desiccated coconut
- Black Pepper to taste
- Preheat oven to 200C (400F).
- Chop eggplant and cauliflower in to bite size chunks, spray with a little light cooking oil spray and place in the oven for 10 minutes.
- Meanwhile add olive oil and all spices and herbs and garlic to a small pot and cook off for 2 minutes.
- Set aside and toast almond flakes off in a dry hot pan for a couple of minutes (until just browned) and put to one side.
- Remove veggies from the oven and add to pot with the spices, pour in soy milk, drop in prunes, bring to the boil and simmer for 15-20 minutes.
- Serve in a bowl topped with soy yoghurt, almonds and coconut.
YUM – ME!