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

Harissa Roasted Squash and Red Rice

By 7 Comments

Harissa Roasted Squash with red rice and salad

Sometimes things look tastier than they are and I often find that the reverse is also true. This harissa roasted squash and red rice looks ok, if slightly on the orange side, but trust me when I say it is delicious. Full of colour and flavour, the slight spiciness from the harissa works wonders with the sweet butternut squash. Red rice does take longer to cook than white rice but its nutty wholesomeness is well worth the wait. Bung this oven, sit back and get ready for a taste of autumn; it’s ready faster than you’d think.

Ingredients

You will need (for two):

  • 1 small butternut (or other) squash, seeds removed, peeled and roughly diced
  • 1 onion, peeled and roughly chopped
  • 1 tbsp Harissa paste
  • 1 tbsp rapeseed oil
  • Salt and pepper

 

  • 4 tbsp yoghurt (use non dairy yoghurt to make it vegan)
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • Red rice
  • Salad

Method

Start by getting an oven preheating to 180C.

Mix together the squash, onion, harissa paste, oil and seasoning in a bowl. Make sure everything is well coated in the harissa. If you like it hotter you can always add more harissa. Tip the mixture onto a baking tray trying to get everything on a single layer.

Bake the squash and onions in the oven for 30-40 minutes or until the squash is soft and starting to turn golden.

While the squash is baking cook the rice according to packet instructions; it normally takes 25-30 minutes.

Stir together the yoghurt, paprika and a little salt and pepper.

Serve the squash up with the rice and salad and dollop the smoky paprika yoghurt over the top.

I was really surprised how much oomph the paprika yoghurt brought to the whole dish; it was a great cooling contrast to the hot harissa and it married the veg, rice and salad together so well. The harissa roasted squash was really punchy and the salad fresh and crisp. There are lots of different harissa pastes out there, some are much better than others, so keep trying them until you find one that you like. Wonderfully orange this meal almost glows from the plate, tremendously healthy and filling and ready in under 45 minutes. That’s the kind of weeknight cooking I’m after.

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.

Curried Squash Soup with Toasted Spiced Pumpkin Seeds

By 27 Comments

Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn’t bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It’s well aware I don’t want it there and it doesn’t want to be there. I’m sure it had grand visions of being made into a wonderful pie or part of a roasted vegetable medley but now it’s stuck with me and it’s going one of two ways; in the compost or in the dog.  read more

Onion Squash and Blue Cheese Risotto

By 18 Comments

What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot. read more


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