Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family. A simple one pot dish that is so simple to make and is perfect for the wintery weather
1 cauliflower, cut into florets
1 white onion, thinly sliced
1 inch piece of fresh ginger, grated
4 garlic cloves, roughly chopped
3 fresh tomatoes, peeled and chopped
1/4 tsp turmeric
1 can (400ml) coconut milk
2 medium sized potatoes, peeled and chopped into chunks
1 courgette, roughly chopped
1 tsp medium curry powder
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
Salt and Pepper
In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
Then add all the spices, including salt and pepper.
Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
Pour in the coconut milk and stir.
Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
Upon serving, squeeze some lime over the dish for added deliciousness.
Now that we have arrived in September I automatically get that overwhelming feeling that we getting closer and closer to the end of the year and forgive me for saying it… but Christmas! I associate this time and the next few months with the preparations for the end of the year and the slow change we make from summer into the autumn time. Before we know it the leaves on the trees will start to fall and the temperature will drop and soon we shall be referring back to those cosy jumpers and jackets that we are very well acquainted with.
To slowly ease ourselves back into those ‘winter warmer’ meals I have made this Sweet Potato Soup which is so flavourful, and currently brilliant to have as a light lunch with some sourdough bread. Fantastic for those who are still working from home but fancy that lunchtime heartiness instead of a cold dish.
1 large sweet potato, peeled and roughly chopped
3 fresh tomatoes, peeled and roughly chopped
1 inch piece of fresh ginger, peeled and roughly chopped
1 medium sized white onion, roughly chopped
2 tbsp olive oil
165ml coconut milk
3 cloves of garlic
1 vegetable stock cube (I used Knorr)
1/4 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cayenne pepper
Salt and pepper to taste
In a pan, fry the garlic, ginger and onion in the olive oil until lightly browned on medium-low heat.
Then add the cinnamon, cumin, coriander, cayenne pepper, paprika and fry for 2-3 minutes.
Add in the sweet potato, tomato, coconut milk and stock cube and mix well for a further 2 minutes.
Pour in the water and give it a good mix.
Leave to boil on medium-low heat for 13-15 minutes or until the potatoes are cooked through.
Take the pan off the heat and put the contents into a food processor or blender and blitz until smooth.
Put the soup back in the pan and give it a taste. Season with salt and pepper if required.
One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.
1 can of red kidney beans (drained and rinsed)
1 large carrot
3 cloves of garlic finely chopped
1 sweet pepper, chopped into small chunks
1 small red onion, chopped
1 can of chopped tomatoes
2 large cup mushrooms, slice into chunks
2tbsp olive oil
1/2tsp ground allspice
1tsp ground cayenne pepper
1tsp smoked paprika
1tsp dried oregano
1/2 tsp cumin
Ground black pepper to taste
1tsp sugar (optional)
In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.
I was having a cheeky scroll through my @isaporidelmondo Instagram yesterday when I came across a message on the Castle Terrace Restaurant page. Unfortunately, they have had to make the decision to shut the restaurant due to the coronavirus.
I am not going to lie… I am gutted. Gutted.
The first time I visited Edinburgh was actually in 2017, that was when I dined at the Castle Terrace restaurant. Even though it was a while ago I still remember my experience there as if it were only a few days ago. I loved every single thing about it: the staff, the service and the food; just ticked all the right boxes. I remember having a Bloody Mary which, to this day, I can still taste- it was that good! Even the canapés just blew me away, there were three lined up in a row all with completely different flavours that just burst into life in your mouth; especially the green one which, if I remember correctly, has the flavour of a caesar salad. My favourite course was actually the first, Mackerel tartare, it just brings a massive smile to my face just thinking about it. Whenever I have spoken about Castle Terrace to friends, loved ones and colleagues I have never failed to mention that particular starter- a culinary memory that I will treasure forever. I managed to find some of my pictures from when I dined there and have fitted them at the end of this post; excuse the quality though, they are a bit old.
I am so sad as there are so many restaurants and outlets within the hospitality industry that have been massively impacted by this pandemic; it’s so awful and such a shame to see the collapse of some truly amazing establishments.
I am grateful to have had the pleasure to dine at Castle Terrace, a truly wonderful dining experience that I will never, ever forget. To the Chef and all the staff there, thank you and I wish them all the best in their future endeavours.