Monday, August 10, 2015

POTATO AND CAULIFLOWER CURRY – POST FORM THE ARCHIVES


By The Beetle Shack team

We got to wondering what to make for dinner tonight and realised there was no meat in the freezer and we needed a veggie hit for the old immune system - this recipe (and some thoughts on veganism) from the archives should hit the spot.




Our journey to find a sustainable way of eating ethically has inspired us to eat less meat and be increasingly conscious about where and how our meat is fed and raised. We have made changes to the types of food we consume and as much as possible we will 'keep meat as a treat' and stick to simple vegetarian meals*. 

This means that Dave and I have been experimenting with a range of vegetarian and vegan recipes and trying them out on our friends.  I'll be adding the recipes here, under the 'Cook' section in the main title bar and joining with Vegie Mama for Meatless Monday.


Cam and Gina joined us for Potato and Cauliflower curry with Fennel and Orange salad. Gina has an amazing Tumblr filled with raw and vegan recipes and Cam is a man many musical talents






Would taste just as great without the yoghurt and would be Vegan

Ingredients (serves 4)


  • 2 tablespoons olive oil
  • 1 brown onion, cut into thin wedges
  • 700g desiree potatoes, peeled, cut into 2.5cm cubes
  • 2cm piece fresh ginger, peeled, grated
  • 2 garlic cloves, chopped
  • 450g (1/2) cauliflower, cut into florets
  • 400g can diced tomatoes
  • 1/3 cup Greek-style yoghurt
  • coriander sprigs, to serve
  • Spice mix


  • 1/2 teaspoon chilli powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam marsala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt



Method

  1. Make spice mix: Combine spices in a small bowl. Mix well.
  2. Heat oil in a large frying pan over medium heat. Add onion and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until light golden. Add ginger, garlic and spice mix. Cook, stirring, for 1 minute.
  3. Add cauliflower, tomatoes and 1/2 cup cold water to pan. Stir to combine. Cover and cook for 30 minutes or until potatoes and cauliflower are tender.
  4. Add 1 tablespoon curry liquid to yoghurt. Mix and add yoghurt to curry (this will prevent curdling). Cook for 1 minute or until warmed through. Sprinkle over coriander and serve.






With the turn of the season, we will be eating more of our own produce than ever before. We've increased our two garden beds to 6 and are pretty bloody excited about the prospect of being semi (like very semi) self sufficient.

Later in the week I plan to conclude this story. I'm looking forward to hearing your thoughts and findings too.



*reducing our meat intake to about 3 nights out of 7



21 comments:

  1. Hi Em, We used to enjoy many vegetarian meals when I was growing up as my dad was vege - however after 35 years my dad just started eating meat again...thanks to much reading, in particular this one: http://www.amazon.com/The-Vegetarian-Myth-Justice-Sustainability/dp/1604860804

    I have been blogging a 'real food series' over my way....

    Take a read if you are interested,
    Natalie x

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  2. Love the combination of a spicy curry and a fresh fruity salad. Delicious.

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  3. I love reading things like this! I went through a similar change last year and now me and my flatmate are vegetarian and approach buying dairy products in a similar way that you would meat - from local farms and organic. I think the main reason I don't eat meat is because of the carbon emissions and negative environmental effects produced by conventional farming, and because of the health benefits of not eating meat. It's such a polarising issue but it seems that more and more people are shifting to either a vegetarian diet or a flexible diet like yours where meat becomes a treat. good news! :-)

    ps. I know you're a river cottage fan - hugh recently went through what seems like a similar transformation.. we have a lend of his cookbook "veg everyday" from some friends and its a fantastic source of inspiration for vegetarian cooking , if you havent discovered it already!

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    1. we are totally inspired by River Cottage and indeed Hugh was partly our inspiration!

      xo em

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  4. Thanks for sharing this! It looks so delicious. I love to eat meet everyday but lately, because of the food quality, I've been thinking about severely cutting down. I've been looking more and more into vegetarian foods and these recipes looks so amazing! I'm gonna give one of them a try :-D

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  5. oh don't go getting all vego on me now...

    quite the contrast from the decapitated duck!

    ;) ;) xx

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    1. oh I wouldn't dream of it my fellow carnivore. WE have another duck for chomping and plan on getting little peter rabbits too. Wanna come for tea?

      xo em

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  6. This looks and sounds DELISH! We have been giving our eating habits the once over too. Like your family we are trying to cut back on our meat intake, get back to basics and eat a more of a whole foods inspired diet. There is so much inspiration out there: 101 cookbooks and sprouted kitchen to name a few. I have been pening a few recipes over my way too- www.nestenterprises.typepad.com
    happiness...

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    Replies
    1. mmm the whole foods! Good but such a new concept for me!

      xo em

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  7. Oooo yummo Em! Love me a curry... and a vego curry, even better! Love your photos, I'm famished just looking at them. Thanks for sharing xo

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  8. Yum...I will for sure be trying that curry! And that salad!

    As a spring resolution I am going to try to be better about getting to the Farmer's Markets. I love going, they have great produce that costs at lot less than at the grocery store or at the fruit shop...every time I go I ask myself why I don't go more often!

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  9. yay vegetarianism! my favourite veggie book right now is super natural everyday. so, so good. x

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  10. We aren't vego and have no intentions, but a spin-off of becoming more respectful carnivores (and tight-areses) has been the inclusion of a couple of veg meals each week. i'm undertaking a whole-chook challenge at the moment. this curry looks lush, but i'm yet to make friends with fennel. :)sarah

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    Replies
    1. its all about pinching pennies, right?!

      xo em

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    2. saving money and saving animals = DOUBLE WIN!

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    3. mama- my computer won't let me comment on your blog. i'm still stalking you lady, just silently now ;)

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  11. Having made this recipe twice in a week now and loved it both times, I thought I should stop lurking and post to thank you muchly (I was also outed as a massive Beetle Shack fan by my lovely colleague Georgia this week). This meal is delish, thanks! Love the blog xxx

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    1. HELEN, my friend!!

      Hello lady! I was so truly thrilled to receive that email from your colleague the other day! Thats SO much for putting me in contact!!

      So lovely to meet you and so glad you liked this recipe!

      xo em

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  12. Loved it! And my pleasure for putting you in touch. Just meandering through your back catalogue and seeking wisdom on a spirited child - read a comment from your Mum that nearly made me cry. I blame hormones (always.) Sniff. Hope you've had a lovely weekend. xx

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Thanks so much for your words of encouragement, advice and solidarity.

xo em