The good thing about having a blog is that you can see how you have changed over time. Looking back on your words, thoughts, photos and certainly for me, my recipes. Sometimes I feel those recipes need a little shake up.
Now come winter time, this dish (or a variation of it) often turns up on our dinner table. It’s easy, it’s seasonal, it’s super frugal and it deserved a better picture than this one from three years ago.
1/2 a large head of cauliflower
3 sticks of celery
6 cloves of garlic
1 finely chopped onion
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp curry powder ( a bit old school, but I like it)
400mls coconut milk
Dry fry the spices, onion, garlic (fresh chilli if you are feeling bold) and celery in a little vegetable oil. When they smell delicious, add the coconut milk. Let it simmer for a bit and then add your potatoes and cauliflower. Pop the lid of the pot on and cook it until they are as soft as you like.