Tag Archives: Mint leaves

Cauliflower, fenugreek and mint curry

25 Apr

Cauliflower, fenugreek and mint curry

Cauliflower, fenugreek and mint curry

I like to peel back the layers of stuffed okra and nibble on them. I have a bit on an obsession with black head removal and I have never drunk a cup of tea or coffee, not a full one anyway. I never dance, not at parties not in the house and I like reading about reincarnation and have books on Dr. Stevenson’s work on the subject, documenting case studies. I never went to clubs in my university days and I actually enjoyed childbirth. It is true. Go on, say it if you haven’t already…I know, I must be weird.

Cauliflower, fenugreek and mint curry

I am weird, aren’t you? But now, I love sharing my unusual recipes with you. This one emerged from a visit to the Indian grocers.  My toddler and I chat about each of the ingredients. He went over and picked some fresh dill and told me that it smells yummy. We looked at parsley and it didn’t do anything scent-wise but the aromas of the fenugreek and mint wafted the most impactful smack of green freshness and as I got a good whiff of them together, I thought, actually…they work pretty well together. I have never had these two ingredients cooked together in this way, but let me tell you…It is strong. It is also pretty healthy and nutritious as far as curry goes.

Cauliflower, fenugreek and mint curry

Ingredients

One medium head of cauliflower cut into florets

One medium onion, thinly sliced

200g fenugreek, leaves (or one bunch) removed

50g fresh mint leaves

2 tsp. tomato puree

1 tsp. cumin seeds

2 cloves of garlic

¾ tsp. garam masala

½ lemon, squeezed

Salt to taste

2 green chillies slit open and halved

1 tsp. coriander powder

¼ tsp. mustard seeds

1 tsp. cumin powder

½ tsp. ground turmeric

2 tbsp. cooking oil

Method

  1. Finely chop the mint and fenugreek leaves together or use a food processor for a finer texture.
  2. Heat the oil in a deep pan and add the cumin, chillies and mustard seeds, then allow them to sizzle.
  3. Add onion, salt and turmeric and then sauté the onion until it starts to soften before adding the garlic. Cook for a further minute before introducing the cauliflower, fenugreek leaves and mint leaves.
  4. Sprinkle in the salt, garam masala and the coriander and cumin powders. Mix the curry well and then squeeze in the lemon juice and then incorporate the tomato puree.
  5. Cover and cook the curry until the cauliflower is soft enough to pierce.
  6. Serve hot and steaming with chapatti and lashings of cool yoghurt.

Festive salad of Sweet potato and kiwi fruit in a parsley, Beetroot, Indian spice and mint pesto

21 Nov

Festive salad of Sweet potato and kiwi fruit in a parsley, Beetroot, Indian spice and mint pesto

The simple things

We had friends over for dinner today. For a couple of hours, according to my husband, I was like the old me. I chatted, I fed people and I smiled lots. I put my phone away and the house was warm. I had Mickey Mouse ears on and my boy dragged me the playroom. He took his little friends hand and they ran around the living room together.

My boy ran up to the other day and sighed, ‘mumma, I missed you…I love you mumma’. He’s been getting up at night because he misses me and wants to sleep next to his mumma.

My husband and I reminisced about travelling to Brighton one winter, when we were crazy young fools. The winds bashed against the sea and the jar wobbled in defence. We were parked outside a chip shop, the aroma seeped inside us and our frozen ears detected banter. The skies were deep grey and we had Robbin Williams playing on the car radio. We returned to the car, watched the waves threaten the pier and ate steaming hot chips off wooden forks.

Life’s most joyful moments are in the simplest ones. We all know that. It’s as complicated as we make it, isn’t it?

My salad is simple. It has few ingredients but they are fresh and invigorating. The kiwi fruit and mint add a juicy vibrancy and the parsley and sweet potato give the salad sweet depth. The salty and pungent chaat masala is not to be compromised on and the Beetroot gives fabulous colour. This is an unusual salad, but then I wouldn’t be me if I didn’t share an unusual recipe. What I really love about this salad is that the juice of the kiwi fruit blends with the chaat masala and the peppercorns an sits on the sweet potato too. This one is a real quencher, do it.

Ingredients

300g sweet potato,peeled and cubed into 3-4cm chunks
4 kiwi fruits, peeled and cut into 8 pieces
50g Beetroot
40g flat leaf parsley
40g coriander
2 tsp chaat masala
2 tbsp lemon juice
1/2 tsp ground black and red peppercorns

Method
1. Boil the sweet potato for about 7cm or until the potato is soft enough to pierce through.
2. In the meantime, make the pesto by blitzing together the parsley, mint, chaat masala, beetroot, black pepper and lemon juice. Stop when it is almost smooth in texture.
3. When the sweet potato is cooked, drain and cool until the cubes are dry.
4. Combine the potato, kiwi and the pesto gently until there is even coverage.

I served this with halloumi cheese and some lovely flatbreads and it was magic.

Cooking with Herbs
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