It's been a while, hasn't it? Sorry about that. For the last month or more I've been positively engulfed in a never-ceasing onslaught of frenzied work (for which they pay me all the money). But I've been getting home late and eating a lot of poached eggs on toast, and neglecting everything else - like this blog. As if that weren't enough, I then decided to go on an extreme detox, to counter how run-down the work frenzy was making me. So I went 10 days without alcohol, caffeine, dairy, sugar, salt, fried food, wheat and yeast. Yowza. In case you were wondering, it was hard at first, and then not hard, and by the end I felt amazing.
But if Sunday's dinner of sausage rolls and hot chips has taught us anything, it's that the detox is over and there is delicious food to be made. Like this curry.
Ingredients:
- Cauliflower (half a head)
- 400g chickpeas
- fresh spinach
- 1 brown onion
- 1 long green chilli
- 2 cloves of garlic
- 2 large tablespoons of curry powder
- 200ml coconut milk
- 1 tin crushed tomatoes
- garam masala
- juice of half a lemon
- salt & pepper to taste
Finely chop your onion, garlic,chilli and curry powder and fry in a small amount of oil until fragrant. Add the chopped cauliflower florets and rinsed chickpeas and toss through the spicy oil.
After frying the vegetables for a minute or two add the diced tomatoes and coconut milk. At this point I thought it looked a bit too think and added about a cup of water as well. Bring to the boil, then simmer for about 15 mins.
Once the cauliflower is softening and the sauce is thick, add the spinach leaves, some salt and pepper to taste, about a teaspoon of garam masala, and the juice of one lemon. Stir through until the spinach is wilted, for another minute or two. Then serve with rice, quinoa, pappadams or flat bread.
