Meat-free Wheat-free Monday, Vegie Curry & Dal

I always get mixed reactions from my family when I announce that we're having a curry for tea, some worry that it's going to be too hot, some that it won't be hot enough! I like it somewhere in the middle, hot enough that you know you're eating a curry but not so hot that you can't really taste all the flavours.

This week we have cauliflowers in the garden that seem to have popped up overnight after being leafy green clumps for months, all of a sudden they're gorgeous creamy white meals waiting to be cooked! This one was just begging to be part of a vegie curry!

I heated a tablespoon of oil in a frypan, added 1 teaspoon of mustard seeds and 1 of cumin seeds, after a couple of minutes I added a chopped onion and about 6 curry leaves,

I chopped up a chunk of fresh ginger, added that, and 2 teaspoons of green curry paste, (from a jar, not homemade, it is Monday after all!) I stirred this for about 3 minutes before adding cauliflower, carrots, beans and a bit of chili powder, turmeric, salt, 2 chopped tomatoes and a handful of frozen peas that were lurking in the freezer. I then added about a cup of vegetable stock and simmered it all for about 30 minutes.

We had a simple red lentil dal , rice and poppadoms with the curry, no-one complained, everyone ate it all, mission accomplished!