It really has been curry central at ISPP HQ recently! Whenever I’m stuck for something to cook I find myself gravitating back towards curries so I decided to give in and just cook another one! This cauliflower carrot curry has the added bonus of having some awesome alliteration in the title which doesn’t really impact on the flavour but is fun nonetheless!
The end of daylight savings signalled the start of rather chilly evenings here in Melbourne so it was quickly time to pull out the warming dinner options. I spent ages trying to decide whether this recipe is a stew or a soup but really, at the end of the day I guess it doesn’t actually make all that much difference – all that matters is that it’s tasty! So, let’s call it an Autumn vegetable stew and get cooking!
Curries are definitely my food of the moment at home, particularly creamy coconut milk based curries. This sweet potato & spinach curry combines lots of my favourite ingredients and as with most of the recipes I share here at I Spy Plum Pie it’s super simple to whip up!
Homemade curries are one of my go-to meals and I like to keep my freezer stocked with different curry options for nights when cooking is the last thing I feel like doing. This eggplant chickpea curry is one of my favourites, it’s deliciously creamy, full of flavour and mild enough for the whole family. Plus, it freezes really well!
I’ve been cooking a lot with eggplant this summer, putting it in curries, grilling it for sandwiches, you name it! I thought it was about time I put some in a salad too, and that’s where this baby came from – an eggplant chickpea salad!