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
- 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
- Make spice mix: Combine spices in a small bowl. Mix well.
- 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.
- 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.
- 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.
Served with Fennel and Orange Salad
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