Cauliflower Curry with Rhubarb Chutney

I've been single parenting for two weeks now.  Don's out of town on business and so it's just me and the two darlings.  Whenever this happens, I am forever in awe of the real single moms out there.  It is a huge job they take on every day.  I have been so exhausted with him absent and my desire to step into the kitchen wanes.  We will be thrilled to see Don return this weekend, but in the meantime I still want to eat good, wholesome food. Finding the time to make such a meal required a little more creativity than usual.

This curry is fast, easy and healthy.  The rhubarb chutney on top is a little bit more work, but definitely worth it. The recipe is from one of my fav sites and she herself calls the chutney magic.  I served the veggies with a bed of chewy red rice.  Similar in texture to brown rice, it added a nice bit of colour and added extra fibre. 

Cauliflower Curry

inspired by cookrepublic

2 cups cauliflower florets

1 large sweet potato peeled and cut into cubes
1 cup frozen or fresh peas
1 onion, finely chopped
1 tsp coriander powder
1/2 tsp cayenne
1 tsp cumin powder
salt to taste
2 tbsp oil
2-3 lime leaves
1/2 cup water (more if you want it "saucy")
1/2 cup freshly chopped coriander leaves

Bring a pot of salted water to boil. Add the cauliflower florets and potato cubes to the water. Cook on high heat approx 8 min until the veggies are tender, but not mushy. Remove from heat, drain and set aside.

Heat oil in a pot over medium heat (I used the same one from the veggies above, just rinsed clean). Add the onions and cook for 2-3 minutes, stirring occasionally. Add all the spices, potatoes and cauliflower. Mix well to combine. Add the water. Reduce heat to medium-low, cover with a vented lid and let simmer for 15-20 minutes.  Add peas and let sit for 1min.  Garnish with cilantro and chopped red cabbage.  Remove lime leaves before eating.  Serve with red rice and chutney.

Rhubarb Chutney

adapted slightly from naturally ella

1 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon minced ginger
2 tablespoons apple cider vinegar
1/4 cup pitted and chopped Medjool dates
2 cups chopped rhubarb
1/4 teaspoon salt
2 cinnamon sticks

1 cardamom pod
2 tablespoons water

In a medium pot heat olive oil  and add  onions, cooking approx 3-5 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until rhubarb and dates have broken down into a chunky sauce, 15-20 min. Remove cinnamon and cardamom pod.  Remove from heat and let sit until ready to serve.  Keeps up to a week in fridge.  Tastes super on cheese and crackers or spoonfuls from the jar (not that I would know).