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… Aptly named due to the abundance of "c" ingredients…. 6 to be exact. Chickpeas, coriander, curry powder, coconut milk, carrot and cauliflower. Try saying that 6 times fast! Simmered along with a spoonful of tandoori paste (for an extra colour and spice kick), broccoli and spinach (for some extra green). 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. 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
- Heat a little olive oil in a large pot over a medium to high heat.
- Fry the spices for 30 seconds, stirring, until fragrant.
- Add the carrot, broccoli and cauliflower, stirring to coat in the spice mixture.
- 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.
- Add the spinach just before serving, stirring it into the curry until wilted.
- 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 🙂