I took advantage of the indoor time to hit my cycling aches and pains with some big doses of ibuprofen and stretching, but some adventure was needed. I seldom cook these days, but I decided to play around in the kitchen for a change.
I had been having a craving for Indian food, probably because my trip to Denver always involves a chicken curry and I've been thinking about the menu. I seldom cook any Indian dishes because it takes a little more effort and time. but with a day to spare and a craving for the results I dove right in.
I wanted some pappadums and nan, and a couple of relishes, maybe a different bean to try. I ended up with a beautiful cauliflower and a frozen chickpea dish to try alongside my own offerings. I ended up with a baked whole cauliflower with a spicy hot tomato sauce, an Indian brown bean curry, spicy lentil dal, and a stew of bulgar wheat with lentils and potatoes. We had nan and pappadums with two dipping sauces, a flat bread studded with potatoes, and some basmati rice cooked with peppercorns and cloves. For cooling side dishes we had cucumbers in mint yogurt and a chaat of mango and pineapple. Everything looked beautiful satisfied my cravings. Oddly, Shana had been craving spicy Indian food too. I had tried some new recipes, improvising a bit according to what I had in the kitchen and the amount of food I wanted to make. The meal was vegan except for the yogurt. Although perfectly well balanced in terms of nutrition, Shana is a dedicated meat eater, so something needed to take the place of meat. That something was the cauliflower -a dish with a substantial presence at the table and a vivid flavor. It was easy to make, but took longer than I expected to cook. I suppose the original recipe was not for a cauliflower the size of my head. There are loads of recipes online for baked whole cauliflower, and since we both love it I think we'll be trying a few of them.