LAZY CURRIED CAULIFLOWER AND POTATOES
Time: <1 hour
Amount: A lot

INGREDIENTS:

• 1 onion, chopped fine
• 1 clove garlic, smashed
• 2 tbsp vegetable oil
• 3 potatoes, cut in 1” cubes
• 1 tsp cumin
• 1 tsp salt
• 1 cup white vinegar
• 3 tbsp curry paste
• 1 head of cauliflower, cut into florets
• 2 cups frozen peas

DIRECTIONS:

1. In a 350 degree oven, bake the potato cubes that have been sprinkled with the cumin for 20-30 minutes until cooked through.
2. In a large pan, saute the garlic and onion in the oil on medium-high heat until they start to brown.
3. Add the vinegar. Stir.
4. Add the curry paste. You have to do this before you put the other stuff in the pan because it’s pretty hard to incorporate into the mix; you’ll mash up the other stuff if you add it too late.
5. Add the potatoes, salt, and cauliflower to the pan. Cook on medium for 10 or so minutes, stirring often. If the mixture gets too dry, add water.
6. Throw the peas in, stir, and take off the heat. Allow to sit for about five minutes before serving; this will allow the peas time to cook into the sauce without getting too mushy.

I serve this with bolani and some protein. Here I’ve cooked chicken in a little oil with some tandoori powder and a bell pepper. I super love this simple combination.

If you’re a little more adventurous, use this as a delicious filling for veggie samosas: the cauliflower will give the potatoes a meatier texture that will keep people coming back for more.

Another great dish worth raiding the liquor cabinet.

CURRY CHICKEN WITH ORANGE GIN RICE
Time: <1 hour
Amount 2 meals

INGREDIENTS

• Curried Chicken
• 1 cup Basmati Rice
• 2 oz Gin
• Juice from 1/2 an Orange
• 1 tsp Fennel Seeds
• 1 tsp Ground Cumin
• 2 tsp Orange Zest
• 1 tsp Salt
• 3/4 cup Chicken Stock
• 1 cup Water

DIRECTIONS

1. Make your Chicken. In a few later recipes I’ll talk about a few different ways to make Curried Chicken. I just sautéed mine with a Bell Pepper, Hot Madras Curry Powder, Tandoori Spices, Ginger, Cumin, Onion Powder, Vegetable Oil, White Vinegar, Ground Pepper, and some Chili Powder.
2. While that is cooking, bring 1 oz Gin, Orange Juice, Water and Chicken Stock to a boil in a small pot. The gin you use is very important because it is going to really influence the flavor of your rice. I use Citadelle Gin, which is a French, Wheat Gin that is triple distilled. It is a pretty mild Gin, and it is perfect for this recipe because the Juniper in the Gin is mixed with 18 other spices and herbs, so your rice won’t taste like you got  a little overzealous with the Pine Sol in your kitchen.
3. Add rice, Cumin, Fennel Seeds, Salt and Rice to the pot. Stir, Cover and reduce to medium-low heat for 10 minutes.
4. Add Orange Zest and second shot of Gin to rice, then stir. Recover for another 5-10 minutes or until water has been absorbed. Keep an eye on it so that the rice doesn’t burn to the bottom of your pot.
5. Fluff with a fork and Serve!