Just when I think that my cycling is probably over for the season the weather surprises me.  We are at about 1 month before Christmas and, no word of a lie, I'm still biking.  It's cold mind you.  I'm piling on the layers.  But, once you get out there, moving in it, you feel fine.  You feel good.  In fact, you feel great.  It's kind of like you are beating the season - HaHa Winter.  I know you're there but I'm not going to let you keep me down.
Let's face it though, the riding is going to be over soon and I gotta fill the hole.  It's back to yoga in a serious way.  I start ramping up my running to 4 times a week as well.  You know, keeps your heart pumping and your brain clear.  Well, clearer!  I love that about exercise in general.  The stuff that you think about, the way that you motivate yourself, the focus.  Today, as I was running to work I started to think about words.

I think that some words are funny.  Not just words like 'twat', 'munter' or 'wanker' but everyday words like 'bloop' or 'splish' (yeah, I totally use that one on daily basis Wanda).  So, I also think that 'cauliflower' is a funny word.  I have no clue what a 'cauli' is - I should look it up... let me go do that....
Ok, thanks to Wikipedia I have just learned that it comes from the latin word 'caulis' which means cabbage and, well, 'flower' is pretty straight forward.  Ok, well that learned it's still a funny word.  It's a great nutritious veg though.  In the past I have made this adaptations of this curry with chick peas instead of daal or lentils.  Since D doesn't like chickpeas I have altered things a little.  I saw this recipe for this funny sounding veg in one of my mags and decided to give it a go - with my own little twists of course ;-).  Now do take note, D found that this wasn't quite strong enough in the curry department for him and would also have preferred a little more heat (which you can add after the fact so I don't know what he's on about there) so if you think that you might be in the same boat then adjust accordingly.  Add another tbsp of curry/cumin/garam masala and maybe a dash (or four) of pepper sauce.  I love this kind of stuff.  This is comfort food that keeps me going and feels good doing it.  Funny words and all!


Cauliflower, Lentil and Coconut Milk Curry adapted from Delicious UK
serves 4

1 cup (150 g) red lentils or daal (I used daal)
1 tsp mustard seeds
1 tbsp coriander seeds
2 tbsp garam masala
1 tbsp turmeric
2 tsp cumin
1 tsp cardamom
2 tbsp curry paste (mild or hot)
3 tbsp grated ginger (less if using ground)
1 onion, chopped
6 cloves of garlic, crushed
1 med cauliflower broken into florets (cut large ones in half)
2 tomatoes diced (I left this out although it would add some depth to the curry)
1 can of coconut milk
dash of salt

Put the lentils into a bowl with double the amount of water and simmer for about 20 min.  Until the lentils or daal become a thick puree.  Set aside.

In a small bowl combine the garam masala, turmeric, cumin, cardamom and curry paste.  Add a little water and make into a thick paste.  Set aside.

In a large pan, heat about 3 tbsp of oil and add the mustard and coriander seeds.  Cook just until they pop a little.  Add in the onion and cook for about 3 minutes.  Add in the garlic and cook for about 2 min.

Add the cauliflower to the pan and coat with the onion/spice mixture.  Cook for about 4 min.  Add in the spice paste and mix well.  Add a little water to mix it.  Add in the tomatoes and the lentils/daal (with the cooking water and all).  Mix well and cover for about 15 minutes or until the cauliflower is cooked through.  Check the tastes and add a dash of salt if needed.