Cauliflower Curryinspired by cookrepublic
2 cups cauliflower florets
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 Chutneyadapted slightly from naturally ella
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).