Exams are over, and I am going crazy with food!
Being on a ‘eat whatever is around as cooking wastes precious revision time’ diet for over a month, i’ts time to start to going back to my normal life and start cooking!
Celebrating with flavoured beer and lots of olives followed by chocolate, it came to a point where I needed vegetables. Desperately. So a veggie curry was needed, and it was YUM!!!!!
- 1 Medium Cauliflower
- 1 Medium Aubergine
- 1 Onion
- 3 Small Chillies
- 5 Cloves of Garlic
- 2 Tins of Tomatoes
- Half a Tin of Pineapple chunks
- 3 Heaped tbsp of Jalfrezi Curry Paste
- 1 Chicken Stock cube
- 2 Cardamom Pods
- 2 Curry Leaves
- 2 tbsp of Olive Oil
- Rice – Half a lemon, starenise, 2 cloves
Start by boiling the cauliflower till soft. Brown off some the diced onion and aubergine in the olive oil, add some water to the frying pan to help the aubergine cook. After five minutes or so add the cauliflower, crush in garlic, and add chillies and pineapple. Add the cardamom pods and curry leaves and follow with 2 tins of tomatoes and 3 tbs of jalfrezi paste. Don’t worry if you have not got the spices, just use more of the paste :D Add the chicken stock (1 stock cube mixed in with half a cup of hot water) and allow the curry to simmer in all the juices for about 10 minutes. Serve with rice, I prepared my rice by adding half a lemon, 2 cloves and a starenise for flavour.
Calories – 1019 kcal for the curry, which makes 5 servings. Remember to add the calories of the rice you are using as it will vary!
Enjoy! Hope this curry warms up these not so sunny summer days.