Cauliflower and Chickpea Curry with Coconut

I could smell spring in the air last week! The first sign is budding on the almond tree, but then we had a day or two of high winds and torrential rain. Damn! And its's cold, so cold my bones ache.

Just as I was preparing for some warmer weather and getting my head into some salads, the rain came back. What a sluggish winter I've had - ugg boots, blankets and scarves and that's inside! Ha ha! So with that spring smell, that first bud, maybe that first blossom, its time to shake off the winter blues and set myself some monthly challenges. Here goes!

August Challenges: - 

Food - Finding new ways with black lentils. Develop new salad combinations topped with a Tahini dressing.

Fitness - Renew my fitness  regime - 10 gym sessions, 40  kms walking or hiking.

Diet - No desserts, chocolate or cakes. (Oops I had a beautiful Chocolate Brownie for my birthday yesterday - so counting from today) 

Am I up for this challenge - hell yes. What's your next challenge?

And because the winter chills are still with us I am starting off August with a favourite. Cauliflower is so versatile and I have found myself using it a lot for roasting and curries and salads. I just can't seem to get enough of it. 

Add another of my favourites, chick peas and this dish is calling my name. You can add as much or as little chilli to this recipe as you like. Depending on the strength of your chilli powder, you may start with a little and add more as it cooks. 

I also prefer to use fresh turmeric root but if you don't have that available then turmeric powder is fine.

Ok, here's the recipe.

CAULIFLOWER, LENTIL AND COCONUT CURRY

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric or 11/2 teaspoons turmeric root, grated

1 teaspoon ground cumin

2  teaspoons cumin seeds

1 teaspoon garam masala

1/2 - 1 teaspoon chilli flakes

1/2 teaspoon salt

1 400g can chick peas, drained

1 400g diced tomatoes

1 head of cauliflower, cut into florets

2 tablespoon coconut oil

freshly ground black pepper

1/2 cup water

handful of fresh spinach leaves, chopped

1 400g can coconut milk

Add coconut oil to a large pan then add onion, garlic and ginger and cook until the onion is transparent. Add turmeric and rest of the spices and heat until the spices are aromatic. If they start to stick add a tablespoon of water.

Next add cauliflower florets and coat it with the spices. Add coconut milk, water and can of tomatoes and simmer covered for 15 minutes. Check seasoning, add salt and pepper and more chilli if required.

Rinse chick peas and add to the curry. If the curry is too thick add a little more water and cook until the cauliflower is just tender.

Add the chopped spinach leaves and cook until just wilted.

Serve with popadoms, rice of your choice and plenty of chutney.

Turmeric

Do you say Turmeric (as in Tuesday) or Turmeric (as in turtle) - one of those words which always confuses me. Does it matter as long as we are talking about the same thing? It's latin name is Curcuma longa and has been associated with Southern Asia for a very long time.  A wonderfully exotic spice, amazingly delicious, colourful, anti-inflammatory root, full of antioxidants and purported to stave off cancer and Alzheimer's.

Whether the claims are true or not, I'm convinced I need more of it in my diet.

Turmeric has been part of traditional medicine, or alternative Siddha, for thousands of years in southern India. It is used in savoury and sweet dishes and as a dye for clothing for Saris and Buddhist's robes. 

In India a marriage ritual sees bunches of turmeric tied around wrists or in Sri Lanka it is often tied with string and hung around the neck as an offering to the gods. So many uses for what looks like an insignificant root. I think it's one hell of a good thing to have in your life.

I don't have any recipes to pass on for using turmeric as a dye. Many of my curries and Tagine recipes contain it, but I can honestly say that one of the easiest ways to get it into your system is by adding it to milk. Sound strange?

Milk with turmeric or 'Golden Milk' is becoming very popular in the USA. The milk can be drunk by itself or added to your Bircher Muesli for breakfast. The initial paste preparation takes 5 minutes and will keep for 1 - 2 weeks in the fridge.

Firstly you need to make a paste which will be the basis of your milk.

Turmeric Paste

1/4 cup of turmeric
1/2 teaspoon of ground black pepper
1/2 cup filtered or rain water
1/2 teaspoon pepper

Mix all ingredients together in a small saucepan and on a low heat, mix until a thick paste is formed. This will take just a couple of minutes. 
Take off the heat and cool then place in a container and store in the fridge. It 
can be stored for 1 -2 weeks.

Turmeric Milk

1 cup almond milk
1/4 teaspoon turmeric paste
1 teaspoon coconut oil
honey to taste

Add milk, turmeric and coconut oil to a small saucepan and heat on low until the all the ingredients are mixed together. Don't allow the mixture to reach boiling point. Add honey and stir until melted, then take off the heat. Cool.

How to Use Turmeric Milk

As you can see, Bircher Muesli takes on a whole new dimension! You can use your favourite Muesli, whack it into a jar and steep in the milk over night! Top with some fresh fruit and yoghurt and you have a breakfast that will keep you going well into the day. I find this so filling that I don't generally need to have lunch.

I added some plain yoghurt and a few raspberries and enjoyed breakfast in the garden.

Turmeric milk can be drunk by itself. Once you have made it, addd a little extra honey and drink while still warm.

Just remember, like everything else, take small doses of turmeric to see how your body responds to it. It is good for you, there is no doubt about that. I don't advocate taking it everyday, but a couple of times a week should be fine for most people.