This month Charlotte Argyrou and I hosted our second Creative In Residence Supper Club in London.
Creative in Residence is a supper club for flourishing business owners - women in their first few years of entrepreneurial life and the business coaches that support them. It’s a fantastic chance for relax, connect and get inspired by other women running creative businesses.
We don’t do any awkward intros, there are no sticky name labels. It’s just a chilled evening with lovely food, wine and chats with people that really understand you and your business.
Charlotte and I were thrilled to collaborate on this edition of Creative in Residence with Abel & Cole*. Started by Keith Abel in 1988 with a fascination in all things organic, thirty years on the company now brings the best of the organic world from farmers, makers and bakers to homes up and down the UK.
Showcasing the best of their seasonal produce I came up with a menu that would warm the cockles as temperatures started to tumble at the start of the year.
I served up:
Roast beetroot, hazelnuts and goats cheese
Roasted cauliflower curry
Gently spiced dhal with coconut yoghurt
Chocolate mousse, served with honeycomb and dried apricots
I wanted to share the cauliflower curry recipe with you because I think it’s a fabulous way to showcase this often neglected vegetable.
If you think cauliflower doesn’t taste of much, you’ll think again when you taste it in this zingy, packed with flavour curry.
I used a couple of recipes for inspiration for this creation - one from Chetna Makan on Delicious Magazine (here) and also Roz Purcell Natural Born Feeder Whatever You Fancy Curry from her first book.
My intention was to bring together Chetna’s authentic flavours with Natural Born Feeder’s easy process. Stripping down some of the ingredients and methods but still getting that true curry flavour was my aim. My house definitely smelt like a take-away which I took that as a good sign!
Always remember with a recipe that has a long list of spices, don’t consider them all essential. It’s easy to look at a list and think if you can’t find one thing the whole dish will be ruined. That simply isn’t true.
Even if you miss out one or two of the spices here you’ll still get lots of levels of flavour. Obviously it’s fab with all of them, but give it a go with whatever you have in the cupboards. It will still be delicious.
If you’re interested in attending a Creative in Residence supper club then sign up to our mailing list to hear the latest.
Discover how to start a supper club with this great blog post from my co-host Charlotte Argyrou.
PREP TIME: 30 minutes
COOK TIME: 45 minutes
1 cauliflower head, chopped into bite size florets
Seeds from 7 green cardamom pods - slice open and crush the seeds in a pestle and mortar
1 large onion
3 green chillies, deseeded and finely chopped
3 crushed garlic cloves
5cm piece of fresh ginger root, finely diced
big handful of fresh coriander leaves (plus extra for garnish)
1 tsp ground cinnamon
2 fresh bay leaves (or 3 dried if you don’t have fresh)
1 tsp mild chilli powder (or more to taste, depending how spicy you like it!)
1 tsp cumin seeds
1 tsp garam masala
1 tbsp ground turmeric
1 tsp fenugreek ground
1 tbsp clear honey
3 tbsp full-fat natural yogurt, plus extra to garnish
400g can of chopped tomatoes
4 tbsp tomato puree
Oil for cooking (coconut, olive or whatever you have)
Rice to serve
Pre-heat the oven to 200°C. Put the cauliflower florets in a roasting tin, toss with a glug of oil and a generous grind of salt, then roast for 20 minutes. Set aside in the tin when cooked. Make sure not to over-cook or the cauliflower will go mushy in the curry! It should still be firm.
While the cauliflower is roasting, heat 2 tbsp oil in a medium lidded saucepan or deep sided frying pan. Add the cinnamon, crushed cardamom seeds, cloves, turmeric, bay leaves and cumin seeds. Cook for 1 minute until they start to sizzle.
Add the onions, tomatoes, coriander (stalks and all), garlic, green chillies and ginger. Cook, stirring occasionally, for 15-20 minutes. Remove and discard the cloves (they’re a little hard to spot!) and the bay leaves. Using a hand blender (and being careful not to spray it all over the walls), whizz the mixture into a smooth paste.
Add the tomato purée and 200ml water. Bring to the boil, then cover and simmer for 20 minutes on a low heat. Add the chilli powder, garam masala, fenugreek seeds and honey, then stir together.
Add the roasted cauliflower (reserving a few florets to garnish if you want) and the yogurt, then stir, cover and cook for 10 minutes to heat through the cauliflower. Scatter with coriander, spoon over a little extra yogurt, grind over black pepper and serve with rice.
Abel & Cole work with veg-loving, season-following organic superheroes. Every week they bring the freshest seasonal fruit & veg from their fields to your door. Choose a box and join the veg club now.*
Like this recipe? Pin to Pinterest and save for later!
* DISCLAIMER: Abel & Cole generously provided the veggies we needed for our Supper Club. I did not receive payment for this recipe and all opinions are my own.