“You can choose your friends but you sho’ can’t choose your family, an’ they’re still kin to you no matter whether you acknowledge ’em or not, and it makes you look right silly when you don’t.”
― Harper Lee, To Kill a Mockingbird
Fortunately my cousin is the acknowledgeable type. She’s sassy, gorgeous and smart. But don’t get me wrong – the girl likes to stir, beat up on things and to get her hands dirty. But fortunately it’s in the kitchen. So when I invited her away for her birthday weekend, I lovingly let her unleash her inner Julie Child and rough things up a bit on the butchers block.
Before I share her delicious Thai curry recipe with you though, I first need to share a secret. As my husband will tell you, I’m not one for sharing secrets. There’s something crazy beautiful about knowing something that few others do. I really like secrets. But since this is my forum for sharing, I’m going to let this one fly. Here goes…I love spooning! There, I said it. I love settling in with the soft velvety texture and the sumptuous suggestion of more of a delectable Love and Spoon Me cupcake. And with a birthday in the house, it meant we were getting spooned!
The Cupcake Richard Cake Shop aims to bake stuff that is nice for everyone. They bake without dairy, wheat, gluten, eggs and butter and all of their cakes are suitable for vegans. And they’re delicious!
Thai curry with cauliflower rice
For this recipe you can either make your own curry paste, or buy a fresh one from the store. Try to avoid any highly-processed and commercial pastes that are full of the hidden nasties. In this case, and always, the fresher the better.
You will need,
Fresh curry paste, 4 tablespoons
A selection of vegetables, I chose courgettes, aubergine, butternut and mushrooms
2 cans of coconut milk, or fresh coconut milk if you want to make it
2 heads of cauliflower
In a large pot, heat up some olive oil and add curry paste, cook this off for a few minutes until it becomes fragrant.
Add chopped vegetables in order of hardness, so that you veggies will all be cooked equally – i started with butternut, then aubergine, followed by courgettes. Sweat these for a few minutes until they are partially cook, add more oil if the pot gets dry. Then add the coconut milk, and once it is simmering turn the heat down and allow the vegetables to finish cooking for about 15 minutes and the spices to infuse the milk.
Meanwhile, turn the oven on to grill. Wash your cauliflower, chop it roughly and blitz it in your food processor using the standard steel blade. The cauliflower will blend down to a crumbly consistency that resembles couscous. You can do this in two batches if you food processor is not big enough. In a roasting tray, lay the cauliflower rice out and place in the oven on a shelf near the top of the oven. It will take about 15 minutes to grill, and will require your watchful eye to keep turning it and make sure it doesn’t burn.
By now the curry should be ready and it’s time to add the mushrooms, these cook quickly and only need to be added 2 minutes before serving. Add salt and pepper if needed.
Enjoy the curry in big bowls, with cauliflower rice, coconut curry broth, and topped with fresh coriander. It may need a squeeze of lemon, so you can serve wedges of fresh lemon on the side for those who would like some.