Simple vegetable curry

This was the result of needing to cook for a vegetarian and a spin round a North London greengrocers.

3 baby aubergines

1 small cauliflower

1 small courgette

Handful okra

1 red pepper

1 yellow pepper

5 dried apricots

2 medium onions

4 cloves garlic, finely chopped

1 piece of ginger

1 large green chilli

4 tbsp vegetable oil

1 ½ tbsp madras (or other) curry powder

1 tsp fine salt (or equivalent amount of flaky)

Ground pepper

1 tin chopped tomatoes

Chop the onions very finely and sweat in the oil over a medium/high heat until darkly browned, having seasoned with salt. 

Meanwhile, halve the peppers, cut out white parts and stem, rub with oil and grill at a distance of 10cm from a grill, skin side up, until thoroughly blackened AND cooked to a good level of softness.  Place into a plastic bag to cool.

Peel most of the knob of ginger, leaving a section unpeeled to hold on to, which enables you to grate it finely.  De-seed the chilli and chop finely.  Add around 1 tbsp of the grated ginger, the chopped garlic and the chilli to the onions and stir and fry for 1 minute.

Add the curry powder and stir for another minute.

Add the aubergines, cauliflower, okra and courgette, all washed and chopped.  Cook like this for around 5 minutes to concentrate the flavour of the vegetables and get the other flavours into them.

Peel and discard the charred skins from the peppers, chop into squares and add, along with the apricots and the tin of tomatoes.

Simmer uncovered for around 15 minutes or until the vegetables are softened and the juice from the tin of tomatoes has reduced into a lovely coating for the vegetables.  Taste now and adjust for salt and pepper.

Serve with steamed basmati rice and chopped coriander.

Cauliflower soup

This is very economical, very easy and very quick.  A great recipe.  It's again courtesy of Justin Aubrey at the Perseverance in Marylebone.

I have seen it suggested in a book that this soup be topped with pine nuts, raisins, parmesan and olive oil.  I've never actually tried that.  It is lovely with a grinding of pepper and some good bread and cheese on the side.

Cauliflower soup
Makes 4-6 portions

1 cauliflower
40g butter
1 large onion
Liquid to cover - half milk, half water
1 bay leaf

Slice the onion finely.  Melt the butter in a large saucepan and soften the onion well, seasoning with salt, without colouring.

Peel the leaves off the cauliflower, quarter it vertically and wash in cold water.  Vaguely slice the most woody stem parts off each quarter then cut the remaining florets - some stem is ok - into golf ball size pieces.

Add the florets to the pan, cover with the liquids, add the bay leaf and bring to a simmer.  Cook for 15 minutes or until the cauliflower is well done.

Remove the bay leaf and blend thoroughly.  If doing in a blender then give each batch a good minute.

Finally 'pass' by pouring the soup into a seive over a bowl and rubbing around in circles with the bottom of a ladel (easy).  Taste for salt of course.