Friday night confessions and my 6C’s curry

Happy Friday! I hope that the last day of the working week treated you kindly. My day went smoothly, although I do have a few Friday night confessions to make…. 1. I signed up and paid to do this race this evening. However, today I found that my heat wasn’t scheduled to start until 7.30pm (and not 6.00pm as originally thought). Given this meant I would not be home until after 9.30pm, and craving a quiet night,  the temptation of heading home straight after work was all too much. So I decided to take a rest day, and opt out of the race (= my first race ‘no show’ ever and I am still feeling bad about it).  Race FAIL, but given I paid for the race I guess you could call it a charity WIN 🙂 2. It seems that I peaked too early when it came to making macarons. In the last week, I have been working on a lemon curd variety. And by ‘working’ I mean pulling endless batches of flat and cracked macarons out of the oven. With a final 3 eggs in the fridge, I decided to give one more batch a try before I officially hung up my macaron beaters. And, as these things tend to happen, I believe they may have just worked. All will be revealed soon. 3. Speaking of macarons…I am loving Zumbo’s show on SBS. Not only he is a genius when it comes to all things sweet, a modern day Willy Wonka if you will, but he seems like a really nice guy too. Although I suspect he would have been quite horrified at some of the macaron attempts mentioned in (2) above 😉 4. I had all good intentions of bringing last night’s leftover curry to work for lunch but I forgot to. So, it was the perfect excuse to dine out at lunch today and spend a lot more money on lunch than I normally would. But hey – the added bonus being that I didn’t need to make anything new for dinner. Just re-heat , and serve. And is it just me or does curry taste even better the next day? Particularly when it’s a 6C’s curry… IMG_6022 Aptly named due to the abundance of "c" ingredients…. IMG_6023 6 to be exact. IMG_6024 Chickpeas, coriander, curry powder, coconut milk, carrot and cauliflower. IMG_6037 Try saying that 6 times fast! IMG_6040  Simmered along with a spoonful of tandoori paste (for an extra colour and spice kick), broccoli and spinach (for some extra green). IMG_6038 I just love how the flavour of a curry intensifies when it is left overnight. And this curry was no exception. The chickpeas were soft, and the cauliflower had simmered down to almost nothing making for a creamy sauce that packed quite a punch. IMG_6034 A tasty little curry to accompany some more homemade rice flour rotis. Given that I opted out of the stair race, and I was able to rely on leftovers for dinner, I have now found myself with a ton of time to relax and unwind. Now THAT is one confession I am happy to make! 6C’s curry (serves 4) This is a tasty vegetarian curry, that is rich in aroma and spice. It may be light in ingredients, but it is not light in flavour and packs quite a spicy punch. I used dried chickpeas, however you could quite easily used the canned variety instead, and reduce the cooking time.

  • 1 cup dried chickpeas (soaked overnight, rinsed, then simmered for 2 hours)
  • 1 tbs dried coriander
  • 1 tbs curry powder
  • 1 tbs tandoori paste
  • 1 carrot, sliced
  • 1/2 head cauliflower, cut into florets
  • 1/2 head broccoli, cut into florets
  • 1 cup coconut milk
  • 1/2 – 1 cup water
  • 100g baby spinach
  1. Heat a little olive oil in a large pot over a medium to high heat.
  2. Fry the spices for 30 seconds, stirring, until fragrant.
  3. Add the carrot, broccoli and cauliflower, stirring to coat in the spice mixture.
  4. Add the coconut milk and 1/2 cup water. Cover and simmer for 1 hour – stirring occasionally. If the mixture is getting too thick, add the extra water. You want the curry sauce to be quite thick, but you also don’t want to burn it.
  5. Add the spinach just before serving, stirring it into the curry until wilted.
  6. Divide among serving bowls and serve with Akki Roti.

—– What about you? Are you an early bird or night owl? I am most definitely an early bird – and the thought of getting home / eating late really bugs me. I guess I need to relax a little more and go with the flow 😉 Happy Baking 🙂

15 thoughts on “Friday night confessions and my 6C’s curry

  1. I'm an early bird too. I like the sound of lemon curd ones, hope your last batch was a success. And your curry looks very yummy 🙂

  2. Hi Lisa! I've missed your blogs this week – I've been so busy! But you've cooked up my favourites – curry – am definitely going to borrow both the 6 C curry and roti bread – sounds like rice flour is the go even though I'm not gluten intolerant!
    Hugs
    Liz 😉

  3. Oooh, at first I thought this was looking quite like the chickpea dish I cooked recently but then I saw tandoori paste and I went ZOMG! Awesome!

    And well done for trusting your instincts with the race tonight. Charity win hurrah!

  4. That curry looks delicious, and easy – can't wait to try it. I'm definitely an early bird. Usual wake up time is between 5am and 6am. Today I managed to "sleep in" until nearly 7am. By 7.30pm I'm definitely winding down for the night so would certainly not be up for exercising, and moreso a race!!!!

  5. I'm an early bird but because of my work schedule, unfortunately I end up being more of a night owl than I would like. I can't work out in the morning (not enough time, too much traffic) so I have to wait until after work (I get out at 5:30) so I don't get home until 8-8:30, sometimes not till 9. So yeah, then Im' eating dinner late. Sucks.

  6. I love curries made with coconut milk. They taste so luxurious. This looks and sounds quite tasty!

    I am an early bird, usually the first person in the office. Tonight I didn't eat dinner until 7 PM, and that is really late for me!

  7. d'oh you reminded me that I missed zumbo this week – quite enjoying the show – your curry and rotis looks good – much preferable to a race in my book – I am a night owl but I can still get grumpy if dinner is too late

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