roasted cauliflower with garam masala and fennel seeds

A recipe inspired by Beth at OMG Yummy and her roasted cauliflower, and my new veg box from abel and cole. So combining inspiration with a craving for a dish using Indian spices here is my recipe for roasted cauliflower with garam masala and fennel seeds.  This recipe uses the leaves of the cauliflower too - so more nutrients and less food waste! A great vegetarian dish on its own, but also works well as a side dish with a selection of others curries. If you are looking for curry recipe ideas check out my tomato and coconut lentil dhal curry. I think this would go really well with the roasted cauliflower.  I hope you enjoy - let me know what you think....

Serves: 3-4 as a side dish
Preparation time: 5-10 minutes
Cooking time: 25-30 minutes
Recipe author: chip butties and noodle soup

Ingredients:
1 cauliflower (leaves finely chopped and cauliflower divided into florets)
2 cloves garlic chopped
2 tsp garam masala
2 tsp fennel seeds
2 tbs oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 190C
2. Add the prepared cauliflower to a roasting tin then toss in the oil, garlic and spices. Add about 1/2 cup of water to the pan to add a little bit of steam to the cooking process.
3. Roast for 25-30 minutes until nice and crunchy on the outside and soft and tender in the middle. 
4. Serve as a side dish or a vegetarian main  - I mixed it with some plainly cooked rice. As I am a chilli fiend I would also serve with a dash of hot and sweet chilli, garlic and ginger jam.  This is of course entirely optional! 

tomato and coconut lentil dhal curry

Recipe:  tomato and coconut lentil dhal curry

 

 

This is a healthy, comforting dish that you just know is doing you good when you eat it .  Flavoured with immune boosting ginger, garlic and chilli this curry is great for a cold winter evening.  Inspired by an Indian dhal (also spelt dal, daal, dahl) a lentil stew which is a staple of the Indian diet.  Packed with protein - this makes a great vegetarian main dish. 

I love curries and chilli and get a bit distracted if I don't get my daily chilli fix in at least one of my meals.  I have heard there is such a thing as chilli addiction.......
You can obviously add more or less chillies depending on their strength and your preference. 

preparation time:  10 minutes
cooking time:  1 hour
serves 4
author:  chip butties and noodle soup

ingredients:

2 cup green lentils (or lentil of choice - but remember to follow your packet cooking instructions as it may be different from mine)
2 tin chopped tomatoes
6 tbs dessicated coconut
1 chopped onion
2 tsp fennel seed
2 tsp coriander seed
2 tsp cumin seed
2 tsp mustard seed
2 tsp turmeric
2 bay leaves
4-5 cloves garlic crushed
4-5 chillies
3 inches grated ginger
1 tbs oil
1 litre boiling water or veg stock
salt and pepper to taste

• wash lentils thoroughly in cold water then add to a pan with cold water and the turmeric and boil uncovered for 15 minutes
• while this is happening add the oil to another pan and when hot add the chopped onion.  Fry until golden brown and caramelised. 
• when the onions are browned add the spice seeds and bay leaves and fry for a few minutes to release the flavour.

• then add the ginger, garlic and chillies and continue to fry for a few minutes before adding the  tomatoes and dessicated coconut.

• stir this together and top up with about 1 litre of boiling water or stock

• simmer for about an hour - until the lentils are soft.

 

 

• add salt and pepper to taste
• this can be served with rice, flat bread or potatoes.  I served this with simple boiled white rice and my za'atar roast potatoes

I have just updated this from an earlier post as a recipe to be shared as part of The Ordinary Cook's food poverty challenge for May 2013.  The aim is to create a family meal for 4 for less than £3.   This recipe comes in on budget and is really healthy and tasty too. 

The Ordinary Cook Food Poverty Challenge

 

For more information about food poverty and current initiatives to raise awareness check out live below the line and www.globalpovertyproject.com

I hope you enjoy the recipe and let me know how you get on...