Spiced Cauliflower Soup

Light and tasty, this creamy, mildly spicy vegetable soup is multi-purpose. It makes a wonderful warming first course, an appetizing quick meal and is delicious chilled.

Serves: 4-6

Ingredients:

1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 tbsp oil
1 garlic clove, crushed
1 tbsp grated fresh root ginger
2 tsp ground turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
1 litre vegetable stock
300 ml natural (plain) low fat yogurt
Salt and black pepper
Fresh coriander (cilantro), to garnish

Method:

1. Put the potato, cauliflower and onion into a large heavy pan with the oil and 3 tbsp water. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking the mixture for about 10 minutes.

2. Add the garlic, ginger and spices. Stir well, and cook for another 2 minutes, stirring occasionally. Pour in the stock and season well. Bring to the boil, then cover and simmer for about 20 minutes. Purée in a food processor and return to the pan. Stir in the yogurt, adjust the seasoning and serve garnished with coriander or parsley.

Cauliflower and Coconut Milk Curry

A delicious vegetable stew which combines coconut milk with spices and is perfect as a vegetarian main course or as part of a buffet.

Serves: 4

Ingredients:

1 cauliflower
2 medium tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
½ tsp ground turmeric
2 tbsp sunflower oil
400 ml coconut milk
250 ml water
1 tsp granulated sugar
1 tsp tamarind pulp, soaked in 3 tbsp warm water
salt

Method:

1. Trim the stalk from the cauliflower and divide into tiny florets. Peel the tomatoes if you like, then chop them into 1-2.5 cm pieces.

2. Grind the chopped onion, garlic, green chilli and ground turmeric to a paste in a food processor.

3. Heat the oil in a karahi, wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.

4. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5-8 minutes. Strain the tamarind and reserve the juice.

5. Add the tamarind juice and chopped tomatoes to the pan then cook for 5 minutes only. Taste and check the seasoning and serve.