Rhubarb & Rubber Plants

Rhubarb & Rubber Plants

My Zero-Waste Journey

© 2019

Cauliflower curry with homemade parathas

At the moment I seem to buy fruit and vegetables without an exact plan of how to use it, then I spend most of the week working out how to use the ingredients. This cauliflower I bought at the beginning of the week went from being a cauliflower cheese at the beginning of the week to a cauliflower curry by the end. (I’m still yet to work out a good vegan cauliflower cheese recipe) I’m glad I went for the curry though because it was really good. It was a bit of extra effort to make the parathas but it was well worth it as they were sooo delicious! They are basically flatbreads fried in olive oil. Here is the recipe:

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cauliflower and potato curry with parathas 🌿 #homemade #vegetarian

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I put the curry on before I made the paratha dough but it might be a good idea to do this the other way round so the dough has time to rest.

Curry: 1 cauliflower 2 large potatoes 2 onions 1 tsp mustard seeds 1 tsp cumin seeds Olive oil 2 garlic cloves 1 small piece of ginger 1 tsp tumeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp curry powder 1/2 tsp paprika 1 tin of plum tomatoes

1) In a dry pan, fry the mustard and cumin seeds on a moderate heat for under a minute constantly stirring. 2) Add some olive oil and fry the onions (sliced) until they start to soften. Then add the garlic and ginger (both chopped). Then add all the spices and cook for a bit. 3) Add the cauliflower (chopped into florets) and potato (diced in to cubes a similar size to the florets) then stir. 4) Once cooked down a little bit, add the tomatoes, crushing them as they go in, plus one and a half cans of water (so it covers the cauli and potato) 5) Let this cook for a while (30 mins at least) until the potato and cauliflower are cooked and the water has cooked off. (Optional) Add chickpeas to the curry.

Parathas: 2 cups of flour (wheat flour is usually used but I used plain brown) 1 tbsp olive oil (plus extra to fry) 3/4-1 cup of water

1) Mix together the flour with the olive oil and water - add the water slowly to make a kneadable dough that isn’t too sticky 2) Knead the dough then leave to rest for 30 mins 3) Split into 8, then roll into thin rounds. 4) Cook in a pan with olive oil until crispy and golden on each side. 5) Serve with the curry!