Sunday was a working day for me – working on my son’s new website, have a look –, see what you think. However, during my coffee breaks I made three vegetable dishes for my lunch which I actually ate in the evening whilst watching the football. I wasn’t planning on making curry hence the lack of fresh coriander. And living in rural Andalucía you have to plan in advance or grab a bunch of coriander when you have the chance.

Quick Chickpea Curry

Jar chickpeas
1 red onion, finely chopped
½ teaspoon cumin seeds, toasted
½ teaspoon mustard seeds, toasted
½ teaspoon nigella seeds, toasted
Piece cassia bark or cinnamon
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
Salt to taste
½ inch fresh ginger
2 garlic cloves, crushed
Pinch chilli flakes
Pinch of salt
Vegetable oil or ghee

Blitz ginger and garlic with a pinch of salt, drizzling in a little water to help things along.
In a pan over medium heat, heat up 3 tbsp of oil or ghee with cumin, mustard and nigella seeds plus the cassia bark.
When the seeds begin to pop, add onion and sauté until soft.
Add ginger and garlic paste, ground cumin, coriander and turmeric powder into the onion mixture and sauté until aromatic.
Sprinkle in the chilli flakes.
Add tomato paste and let the mixture cook further until the oil begins to separate. Add water if it sticks to bottom of pot.
Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender.
Season and simmer until most of the liquid has evaporated. Sprinkle with garam masala before serving.

Vindaloo Spice Mix

½ teaspoon turmeric
1″ cassia bark or cinnamon, lightly toasted
1 teaspoon fenugreek seeds, lightly toasted
2 teaspoons mustard seeds, lightly toasted
1 teaspoon coriander seeds, lightly toasted
2 teaspoon cumin seeds, lightly toasted
1 teaspoon ginger powder
1 teaspoon black peppercorns, lightly toasted
2 or 3 cloves, lightly toasted
½ teaspoon cardamom seeds, lightly toasted
Pinch chilli flakes

Grind the above until you have a powder.

Spiced Carrot & Cauliflower

2 tablespoons vindaloo spice mix
2 garlic cloves, grated
1 teaspoon turmeric
Lemon juice
Small tub Greek plain yogurt
Olive oil
Pinch paprika
Pinch white pepper
Pinch sea salt

Mix all of the above then spread with a brush over scrubbed carrots and cauliflower florets on a lined baking sheet. Place in a preheated oven at 200°C and bake for around 25 minutes, turning the vegetables from time to time.
They are done when charring spots appear.

Boiled Egg Curry (for one)

1 hard boiled egg
Vegetable oil or ghee
1 onions, roughly chopped
2 tomatoes, chopped
1 green chilli
1 garlic clove, grated
1 teaspoon fresh ginger, grated
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon garam masala
½ teaspoon turmeric powder
¼ teaspoon cayenne powder
1 tablespoon mango chutney
Pinch sea salt

Add oil or ghee to pan over medium heat and fry onion until golden together with a pinch of salt. Set aside and allow to cool. Blitz the onion, tomatoes and green chilli to a paste. In the same pan over medium heat add more oil or ghee add the paste and cook for 2-3 minutes.Stir in ginger, garlic and all of the dry spices, fry until the oil separates. Pour in 200ml water and bring up to a boil. Simmer until the liquid has reduced sufficiently to your likeness. Stir in the chutney.

Slice the egg lengthways and place in the pan – turn off heat and let it sit for 5 minutes.