I’ve been pondering how to return here. With an overspill of events since early autumn to catch up on, not to mention the backlog of recipes still from the summer, where to start? With the most important news of course…
My son Finn was born on the 2nd of December. Having spent most of September and October rueing the unseasonal heat, I was delighted in bitter November when the wind began to howl, the trees became skeletons and it finally got cold. I’m so happy Finn was born at the start of December, at the beginning of this frozen month, and just before the Christmas festivities began in earnest.
Now he’s here it’s like he was always with us, as is the way with babies. I feel complete and also delighted to no longer be pregnant. He’s a beautiful, blue eyed boy. Looks remarkably like his sister did as the picture below shows. Very strong, very sweet and growing exponentially, especially considering he’s been plagued with viruses since birth. The love came instantly this time round.
Obviously we are exhausted! To the bone. He has colic, poor little boy. It is really hard. So the first recipe I’m noting is from the food parcel delivered by my mother-in-law the week after he was born. A gentle vegetable and chickpea curry, delicately spiced and laced with coconut milk. It’s comforting, nourishing and also a good January dish being both warming and good for the body and the soul. It’s easy to make a huge vat of this for freezing or for quick suppers and it’s mild so suitable for little ones. There is a one off investment in the requisite spices, after that this recipe is as cheap as chips. She first made us this when we arrived for a stay at her house in the Scottish highlands, perfect after 12 hours of travel culminating in a 3 hour drive with a screaming child. When she asked us what we wanted in the food parcel it was my first choice (Lewis wanted fish pie). She says the spicing comes from a Nigel Slater recipe. Pic of curry to follow and I don’t know why the pics are so massive on this post – sorry!
Prep: 20 mins
Cook: 45mins – 1hr
Budget: £5-10 assuming spices not included
- 1 or 2 tins chickpeas, rinsed and drained
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 3 red chillis (or less if wanted), chopped
- 3 carrots, peeled and chopped
- 2 tsp coriander seeds
- 6 cardamon pods
- Groundnut oil (or sunflower/vegetable oil)
- 15 curry leaves
- 1 tsp black mustard seeds
- 2 tsp turmeric
- 500g tomatoes, roughly chopped
- 1 large sweet potato (new potatoes are nice too instead), peeled and in chunks
- 1 red pepper, thick slices
- Spinach, rinsed
- Vegetable or chicken stock, 750 ml
- 1/2 or 1 tin of coconut milk
- Handful of chopped fresh coriander
Grind the coriander seeds in a pestle and mortar. Remove the seeds from the cardamon pods and also grind.
Heat the oil in a heavy-bottomed pan and gently cook the onions and garlic until soft.
Stir in the curry leaves, mustard seeds, ground coriander, turmeric, cardamon seeds and chopped chillis. Fry for a few mins then add the carrots and cook on a low heat for 5 mins.
Add the tomatoes, sweet potato and peppers then pour in the stock. Bring to the boil and skim off any froth that comes to the surface, then simmer gently for 20-30 mins, stirring from time to time.
When the veg is nicely tender but not overdone the curry is ready. Stir in the chickpeas and when they are warm add the coconut milk.
Finally stir in the spinach which should wilt instantly in the heat then garnish with fresh coriander and serve with rice.