vegetable curry

This was my first time using fenugreek seeds and mustard seeds. I had absolutely no idea what fenugreek seeds looked like. My mum thought they smelt a bit like celery, I thought they smelt a bit like curry. Cooking these seeds, it made me want to put sleeves on... they were popping out of my frypan left right and centre, pricking my arms with hotness. I found this recipe needed some salt added, and maybe some more pineapple juice and coconut milk. (or maybe I just cooked it a little longer than intended). I also added some broccoli to dish as well, as I'm not the biggest lover of cauliflower, but next time, I think I'll just use all cauliflower, it had a nice taste with the rest of the ingredients. Also, the recipe asked for 1 fresh red chili. Instead, I used a big pinch (maybe around 1/4 of a teaspoon) of chili powder, for my mum's taste buds.

- 1/2 a cauliflower                                          
- 2 tablespoons olive oil
- 1 heaped teaspoon of mustard seeds
- 1 heaped teaspoon of fenugreek seeds
- 1 heaped teaspoon of turmeric
- 1 small handful of curry leaves
- 1 thumb-sized piece of ginger
- 2 cloves garlic
- 6 shallots
- 2 ripe tomatoes
- 1x400g can coconut milk
- 1x400g can chickpeas
- 227g canned pineapple chunks in juice


1. Slice the cauliflower in 1cm chunks. Pour the oil into a large frypan and quickly stir in the mustard and fenugreek seeds, turmeric, and curry leaves.

2. Pulse the peeled ginger and garlic and shallots in a food processor until smooth, then stir into the frypan as well. Roughly chop the tomatoes and add them, pour in the coconut milk, add the drained chickpeas, and pineapple chunks with the juice. Add the cauliflower and bring to the boil.

3. Once vegetables are tender, serve with rice.