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

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

    Curried Lamb Pie with Bombay Potato Topping with Schwartz

    By 18 Comments

    Curried Lamb Pie with Bombay Potato Topping All That I'm Eating (1 of 3)

    Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz got in touch to see what dinner party ideas I could think of using their spices I set about creating an ideal dinner party dish: Curried Lamb Pie with Bombay Potato Topping. I thought this would meet the above ‘Caroline Criteria’ very well.

    Ingredients

    You will need (for 4):
    For the lamb:

    • Flavourless oil for cooking
    • 2 garlic cloves, chopped
    • 2 onions, chopped
    • 1 tomato, seeds removed and chopped
    • 2 tsp tomato puree
    • 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
    • 400g minced lamb
    • 100g frozen peas
    • Salt and pepper

    For the potato topping:

  • 700g potatoes, peeled and diced
  • Flavourless oil for frying
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp black mustard seeds
  • 1 tsp dried fenugreek leaves
  • ½ tsp turmeric
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • Salt and pepper

    • read more

    Review: Easy Indian Cookbook by Manju Malhi

    By 17 Comments

    murgh makhani

    Spices in food have always made me curious. I like all spices, those that I’ve tried anyway, and a little bit of fresh or dried chilli is always welcome when spices are around. When I’ve attempted making a spiced dish before it’s always lead to interesting results. The ras-el-hanout I add to lamb is great, the fajitas are good but I am normally disappointed if I try to make a curry. The flavour never seems deep enough; too much of one thing and not enough of something else. Manju Malhi asked me to review her Easy Indian Cookbook published by Duncun Baird, so I thought I’d have one last attempt and try out her recipe for Murgh Makhani.

    ingredients

    The below recipe is from Manju’s book with a few of my own tweaks.
    For Murgh Makhani for two you will need:

    • 50g peeled plum tomatoes
    • 2 garlic cloves, crushed
    • 1 tbsp. natural yoghurt
    • 1 tbsp. double cream
    • Black pepper
    • 1/4 tsp paprika
    • 1 small dried chilli, ground
    • Pinch ground cinnamon
    • 2 tbsp. rapeseed oil
    • 250g chicken breast pieces
    • 1 onion, finely chopped
    • Salt
    • 1 tsp dried fenugreek leaves
    • Knob of butter
    • Pinch garam masala

    The below recipe for flatbreads is from Jamie Oliver and it makes fantastic cheat’s naan breads!

    For 6 cheat’s naan breads you will need:

  • 250g self raising flour plus extra for dusting
  • A pinch of salt
  • 1/2 tbsp. baking powder
  • 250g natural yoghurt

    • read more

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