Cauliflower, potato and pea curry

Watercolour by Sybille Pouzet

In a month's time I will be in India, exploring Rishikesh and surroundings, doing loads of yoga, and eating a lot of curries! 
So to get used to it, I have been trying out some recipes… 
So for you this month here is another curry recipe, using seasonal ingredients as always!
Cauliflower is wonderful cooked in these indian spices and may well remind you of some Indian takeaways… perhaps a bit less greasy… 
Feel free to customise it as usual, this is a nice base and you can adapt it by removing the peas and adding asparagus instead, or any other vegetable you like! 
It is a lovely simple dish, easy to digest, and rather easy to make as well. I tend to make a big batch and keep it for a day or two… I hope you enjoy it! 

Cauliflower, potato and pea curry

Serves 6-8

3 tbsp coconut oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tsp ground ginger
1tsp mustard seeds
1tsp cumin seeds
2 tomatoes, diced small
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
3 curry leaves
1 kg potatoes, diced 
1 large cauliflower, cut into florets 
250g frozen or fresh peas.

Heat the coconut oil in a heavy pan. Sauté the onions and garlic until soft. 

Add all the other spices and tomatoes and stir well. Cook for another 2 min. 

Add the potatoes, some sea salt, and just cover with cold water. Bring to a simmer, cover with a lid and continue to simmer for 10min. Add the cauliflower and cook for another 6-8min, then add the peas and cook for another 2 or 3 min or until the cauliflower and potatoes are tender.

Serve hot with some rice or salad. 

Bon appétit!

Wild rice and broad bean salad with orange dressing

Welcome spring! 

I just love it when spring vegetables arrive. That's the beauty of eating seasonal, you get to look forward to the beautiful vegetables and fruit nature gives us. I always get excited when broad beans, broccoli and all sorts of delicious green things arrive.
The thing is that nature is very clever, it gives us exactly what we need at each season, more roots in winter to stay warm and grounded, more greens and light veggies in spring and summer to get lighter, and embrace warmer weather. 

So here is a little recipe for you to enjoy the arrival of spring…Bon appetit!

Wild rice and broad beans salad 
3/4 Cup (120g) Wild rice
1 red peppers
1 yellow peppers
1 bunch asparagus
1 bunch chervil 
300g frozen or fresh broad beans, shelled
orange dressing
Orange dressing
1&1/2 tsp Grainy mustard
4 TBSP Orange juice
1 TBSP lemon juice
1/2 TBSP honey
5 TBSP olive oil
Salt and pepper

Preheat the oven at 180c.
First cook the rice as indicated on the packet, usually cook it in a pan of boiling water for about 30-40min. Drain well and let it cool down.
Meanwhile, chop the peppers in small cubes and place them on a baking tray. Drizzle with olive oil, salt and pepper and roast in the oven for about 25min, or until soft and slightly caramelised.
Wash the asparagus well. Cut the ends and then cut them in 3 or 4. Place them on a baking tray and drizzle with olive oil, salt and pepper. Roast in the oven for about 20min, or until soft.
Cook the broad beans in a saucepan of salted boiling water for about 3 min. Drain. When they are cooler you can start removing the shells if you like, this is optional.
Chop the chervil roughly, set aside.

For the dressing: Mix the mustard with the orange and lemon juices, then add the honey. Stir and slowly add the olive oil. Season with salt and black pepper.

Now let’s bring the salad together: Mix the rice to the asparagus, broad beans, peppers and chervil. Poor some of the orange dressing and mix well. Of course, taste it to see if it needs more seasoning. Delicious...
Note: You can of course use any there rice, Camargue rice or brown basmati rice would work well.