All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Baked Cauliflower Curry

By 18 Comments

Baked Cauliflower Curry

I really like this curry sauce. A lot. I’ve been working on my baked cauliflower curry for a while now and I’m so pleased with it! Baking the cauliflower gives the curry a delicious nutty taste. The flavour and texture of the sauce when it’s blended is really similar to a sweet korma sauce, but all the sweetness here comes from vegetables. It’s a really flexible recipe too; there are some suggestions for changing it up at the end.

Ingredients

You will need (for four):

  • 1 small cauliflower, cut into florets
  • 1-2 tbsp olive oil, for cooking
  • Salt and pepper

For the curry sauce: read more

Spinach and Potato Kofta Curry

By 22 Comments

Spinach and Potato Kofta Curry

I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

ingredients

You will need (for four portions):

For the koftas:
  • 600g potatoes, peeled and diced
  • Oil for cooking (I use rapeseed)
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch turmeric
  • 1 large onion, chopped
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece ginger, peeled and finely chopped
  • 1 chilli, finely chopped
  • 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
  • 2 tsp garam masala
  • Salt and pepper
  • Salt and pepper
For the sauce
  • 2 large onions, sliced
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece of ginger, finely chopped
  • 1 tsp ground fenugreek
  • Oil for cooking (I use rapeseed)
  • 1 chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt and pepper
  • 200ml water
  • 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
  • Small handful fresh coriander, roughly chopped

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked. read more

Tandoori Chicken Flatbreads

By 8 Comments

There’s no denying that this is a plate full of colour; it’s also absolutely bursting with flavour. These Tandoori Chicken Flatbreads are a recipe of two halves: you can make it all at once, or alternatively, do as I did and batch cook the tandoori chicken and keep it in the freezer to make weeknight meals like this. The flatbreads are topped with a whole load of fresh salad, spiked yoghurt, mango chutney, the warm chicken and fresh chillies. They are really flexible too; you can add or leave out anything that you prefer. read more

Vegetable Keema Rice with Crispy Paneer

By 13 Comments

vegetable keema rice with crispy paneer

At this time of year I get all the spices out of the cupboard and start to use those that I forgot about over the summer months. I found a tub of my homemade keema spice mix and although I know it’s delicious with lamb I wanted to try and make a veggie version. After trying out a few different vegetables and quantities I decided that I like this version of my vegetable keema rice the best. Not only is it easy and filling, it’s also got four different veg in and loads of texture from that crispy paneer.

ingredients

You will need (for two):

  • Rapeseed oil for cooking
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 dsp keema spice mix
  • 125g basmati rice
  • 300ml water
  • 2 nuggets frozen spinach (about the same as 4-6 tbsp blanched and chopped fresh spinach)
  • 1/2 mug frozen peas
  • Salt

For the crispy paneer:

  • Rapeseed oil for cooking
  • 1 heaped tsp turmeric
  • 1 tsp cumin seeds
  • Handful mushrooms, sliced
  • 225g paneer cheese
  • Salt

method

Heat a little oil in a lidded saucepan on a medium heat and add the onion. Fry for around 10 minutes or so until it’s starting to turn golden brown.

Add the garlic and the keema spices to the pan and cook for another minute or two.

Stir the rice into the pan so it gets all coated with the spices then pour in the water with a little salt. Pop a lid on the pan and leave for 12-15 minutes.

After this add the peas and spinach to the rice, stir the pan and then pop the lid back on and leave for another 8-10 minutes.

Test the rice to ensure it is cooked, all the water should have been absorbed by the rice, and add a little more salt if needed.

While the rice cooks you can get on with the crispy paneer. Start by heating a little oil in a non-stick frying pan on a medium/high heat. Add the turmeric and cumin and cook for a few minutes until smelling fragrant.

Tip the mushrooms and paneer into the spices and fry for 5-10 minutes, stirring regularly, until the mushrooms are soft and turning golden and the paneer is crispy on the edges. Add a little salt and check the seasoning.

Serve up the vegetable keema rice with the crispy paneer and mushrooms on top.

I really like the combination of veg in this meal. You’ve got sweetness from the onion and peas, a slight earthiness from the spinach and a rich mushroom flavour. By using a spice mix that you’ve already made (and which you can alter to suit your taste) means most of the hard work is already done and you can just sprinkle in those flavours! The crispy paneer is a fantastic way to add texture and it would be delicious to use some marinated paneer if you fancied.

Keema Spice Mix

By 17 Comments

spices for keema mix

Pouring rice into a pan with some vegetables, seasoning and water has to be one of the most satisfying meals to cook. It all goes in together, bubbles away and then in no time a deliciously fragrant meal is ready. My keema spice mix is designed just for this purpose; to be simply added to rice dishes for a fantastic flavour in moments. You’ll find a few recipe suggestions for using this spice mix below and you can of course add in or leave out any spices you want more of or don’t like. You can’t do that with a shop bought mix.

Ingredients

You will need:

  • 2 tbsp garam masala
  • 2 tbsp brown sugar
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • ½ tbsp turmeric
  • ½ tbsp ground coriander
  • ½ tbsp ground fenugreek
  • 1 tsp dried chillies
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp dried coriander (leaf)
  • 1 tsp salt

Method

Simply measure out the ingredients, add to a little tub with a lid and give everything a good shake to ensure it’s well mixed.

My garlic powder was a bit lumpy when I went to use it but it all broke down after an enthusiastic shaking.

I have three favourite ways to use this keema spice mix. Firstly it is fantastic to make a simple keema rice, similar to this recipe, just add a spoonful of the spice mix before adding the water. Secondly it makes a great marinade. Just mix it half and half with plain yoghurt and marinate chicken or paneer (similar recipe here) before griddling. Thirdly, try adding the spice mix and some fried onion to some minced lamb and making some lamb keema meatballs. Delicious served wrapped in a naan with raita and salad or use to make a keema meatball curry.

Squash and Chickpea Tagine

By 16 Comments

Squash and chickpea tagine ready to serve

This is actually surprisingly quick to make and I normally have some or most of these ingredients in the kitchen so it’s a great recipe to keep coming back to. My squash and chickpea tagine is a great way to use up some spices and a few tins from the cupboard. The fennel and paprika aren’t perhaps the most traditional tagine ingredients but I really think they add to the sweet squash and earthy chickpeas. If you roasted the squash before adding it I think it would be even tastier. Try and find apricots that aren’t completely dry, when they’re still a little soft they have a beautiful honeyed flavour. A few toasted flaked almonds on the top would give a lovely crunch to the dish.

Ingredients

You will need (for four):

  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 small piece fresh ginger, grated
  • 1/2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 1 small squash, peeled, seeds removed and chopped into chunks
  • 1 tin chopped tomatoes
  • 1 tbsp tomato paste
  • 200ml vegetable stock
  • 1 tin chickpeas, drained
  • oil for frying
  • salt and pepper
  • 10 dried apricots, halved
  • Juice 1/2 lemon

Method

Heat a little oil in a saucepan and add the onion. Fry for 10 minutes until starting to soften, then add the garlic and ginger and fry for a few minutes more.

Add all the spices and continue to fry for a few more minutes then tip in the squash. Stir the squash into the pan to ensure it gets a good covering in all the spices.

Tip in the tomatoes, tomato paste and vegetable stock, bring the pan to the boil and then simmer for 15 minutes. Add the chickpeas and continue to simmer for another 15 minutes.

Check the squash is cooked and add some salt and pepper to the tagine. Stir in the apricots and lemon juice then leave on a low heat while you make your side.

Serve up in bowls.

You could have this on its own as a hearty soup, serve it with cous cous, brown rice or tabbouleh. I most recently served this with giant cous cous that I had added lemon zest, fresh coriander and mint to and it was a great combination. It’s full of veg, it’s hearty and just perfect at this time of year when the evenings can still be a little on the cool side. Give or take a few grams it’s got five of your five a day in and, I didn’t realise until afterwards, turned out to be accidentally vegan.

Vegetable Singapore Noodles

By 22 Comments

Vegetable Singapore Noodles close up

The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I’ve cracked it. No more takeaways needed! You really can play around with this recipe too; try using different noodles or rice, different vegetables and nuts.

Ingredients

You will need (for four):

  • 4 rice noodle nests £0.90
  • Small handful unsalted peanuts £0.30
  • 3 tbsp sesame seeds £0.20
  • 3 tbsp soy sauce £0.30
  • 1 tbsp Shaoxing rice wine £0.30
  • 1 tsp sugar £0.02
  • Black pepper £0.02
  • 8 spring onions, ends removed and sliced £0.50
  • 2 carrots, peeled and grated £0.20
  • 8 mushrooms, finely sliced £0.40
  • 2 garlic cloves, finely sliced £0.10
  • 1 chilli, finely sliced £0.20
  • 1 small tin sweetcorn, drained £0.50
  • 2 tsp curry powder £0.15
  • Oil for frying £0.05

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    Slow Cooked Lamb Curry

    By 15 Comments

    Slow Cooked Lamb Curry with naan bread

    This slow cooked lamb curry came about because I decided I was the proud owner of far too many spices. I hope it’s not just me that has drawers, jars and bags full of various spices. They were of course all originally bought for a specific recipe but some of them get used less often than others; I use a lot of paprika and cumin but not so much caraway or allspice. I’ve got three different types of dried chilli hanging around (ancho, chipotle, kashmiri) and pretty much every spice and spice blend imaginable. And I am committed to using them up. A great big curry or chilli is one way, marinades and rubs are another, soups, baking and all sorts. Watch out spice cupboard, I’m planning on emptying you out.

    Ingredients

    You will need (for four big portions, or six with plenty of sides):

    For the marinade

    • 1kg diced lamb, any large pieces of fat removed (I used shoulder but leg or neck would be good too)
    • 2 tbsp cumin seeds
    • 1 tbsp cardamom pods
    • Salt and pepper
    • 2 tsp turmeric
    • 4 cloves garlic, crushed
    • Thumb sized piece ginger, very finely chopped
    • 4 tbsp natural yoghurt

    Method

    Prepare the marinade the night before. Toast the cumin and coriander in a dry frying pan until smelling fragrant. Tip into a pestle and mortar. Dry frying spices not only makes them taste lovely but makes it so much easier to grind them up.

    Remove the seeds from the cardamom pods (a lot easier if you crush the pods) and add to the mortar with a good pinch of salt and pepper. Grind the spices up well then pour into a large bowl. Add the turmeric, garlic, ginger and yoghurt and mix everything together.

    Add the lamb and stir well to ensure it’s coated then cover and place in the fridge overnight.

    For the curry

  • 3 onions, roughly chopped
  • 1 pepper, roughly chopped
  • 2 chillies, roughly chopped
  • 4 cloves
  • 2 tsp paprika (not smoked)
  • 1 tsp ground cinnamon
  • 1 tbsp butter and 2 tbsp rapeseed oil
  • Large pinch dried fenugreek leaves
  • 6 large ripe tomatoes, roughly chopped
  • 200ml water
  • 2 tsp garam masala
  • Fresh coriander
  • Salt and pepper

    • read more

    Tikka Paneer and Pilaf

    By 13 Comments

    Tikka Paneer and Pilaf

    I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it’s ready in around 30 minutes and won’t break the bank; a perfect vegetarian midweek meal.

    Ingredients

    You will need (for four):

    • 225g paneer cheese, cut into cubes £1.50
    • 3-4 medium tomatoes, quartered £0.40
    • 2 tbsp tikka paste £0.15
    • 2 tbsp plain yoghurt £0.15
  • 250g basmati rice £0.50
  • 2 carrots, peeled and diced £0.15
  • 1 onion, finely chopped £0.10
  • 1 tin peas, drained (use frozen if you can, I don’t have a freezer!) £0.40
  • 3 cardamom pods £0.05
  • 1 stick cinnamon £0.05
  • 1/2 tsp turmeric £0.05
  • Salt and pepper £0.05
  • 450ml water or vegetable stock £0.10
  • Oil for cooking £0.10

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    Keema Rice

    By 8 Comments

    Keema Rice - All That I'm Eating (2 of 2)

    I don’t know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It’s also a winner if it’s cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.

    You will need (for 4):

    • 250g easy cook, long grain rice  £0.35
    • 2 cloves  £0.02
    • 2 cardamom pods  £0.02
    • 1 bay leaf  £0.02
    • 300g lamb mince  £2.40
    • 1 small tin peas, drained  £0.30
    • 1 onion, finely chopped  £0.10
    • 2 garlic cloves, crushed  £0.10
    • Handful mushrooms, chopped  £0.35
    • Oil for cooking  £0.02
    • 2 tsp garam masala  £0.02
    • 1 tsp ground cumin  £0.02
    • Salt and pepper  £0.02
    • Fresh coriander £0.15

    Total £3.89

    Gently fry the cloves, cardamom and bay in a saucepan with a little oil. Add the rice and stir well to coat in the oil and spices.

    Pour in 500ml water and put a lid on. Bring to the boil then reduce to a simmer.

    Simmer for 10 minutes, check occasionally and top up with water if needed. Remove from the heat and leave to stand for five minutes; the rice should be perfectly cooked. Remove the spices.

    Put the onion and garlic into a large frying pan and fry for 10-15 minutes on a medium heat.

    Add the mushrooms to the pan and turn the heat up. Keep everything cooking until golden brown.

    Mix the lamb mince with the cumin, salt, pepper and garam masala. Add the lamb to the frying pan and fry until brown.

    Add the peas for a minute or two before adding the rice and giving everything one final mix.

    Serve up and top with some fresh coriander.

    I really liked the flavours and textures in this; the rice had a lovely fragrance from the spices it was cooked with, the peas added a sweetness, the mushrooms gave an earthy flavour and the coriander a freshness. The lamb was nicely spiced; I’d be tempted to add a little chilli powder next time for a bit of heat. Although not identical to my takeaway favourite at less than £1 a portion this will be making a regular appearance on the dinner table.

    In case you were wondering, I would have preferred to use frozen peas but as I now don’t have a freezer I have switched to tinned peas. They aren’t quite as green but for dishes like this or cottage pie they add a lovely texture and sweetness. I think I’m officially a tinned pea fan.

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