Ingredients

2 tablespoons olive oil

1/2 large red onion, finely minced

2 tablespoons fresh ginger, sliced and diced

3 garlic cloves, finely minced

2 jalapeños (optional)

1 1/2 pounds ground beef

1 tablespoon ground turmeric

2 teaspoons ground cumin

1 teaspoon curry powder

1 tablespoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

In a large sauté pan, heat the oil and then add the onion. Cook slowly until translucent. When the onions are soft, add the ginger, garlic and jalapeños and cook for about 1 minute.

Add the beef to the onions and stir to combine. Sprinkle the ground spices onto the top of the onion/meat mixture. Stir until well mixed. Cover and cook for about 20 minutes, stirring occasionally.

Remove the cover and drain off excess fat and oil. Add 2 chopped Roma tomatoes (or about 1 cup of fresh cherry tomatoes). Reduce heat to low and simmer for an additional ten minutes until the tomatoes have popped and their liquid is incorporated into the beef mixture. Keep an eye on the dish to make sure it doesn’t dry out in any way.

Serve with pasta.

Ingredients

1 head of cauliflower (about 2 pounds)
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon ground cayenne pepper (optional)
1 teaspoon kosher salt
Freshly ground black pepper
2-3 Tablespoons cooking oil

Method

Preheat the oven to 400 degrees F.
Core the cauliflower and cut into bite-sized florets and place in a large mixing bowl.
In a small bowl, combine the cumin, coriander, turmeric, salt, and black pepper. (Add the cayenne pepper here if you wish. Even this small amount of cayenne will make the cauliflower very hot.)
Add cooking oil onto the cauliflower and toss until the cauliflower is coated. Then add the spices and toss again until the cauliflower is evenly coated.
Line a large rimmed baking sheet with parchment paper. Pour the cauliflower on the baking sheet. Spread the cauliflower out so that they are not piled on top of each other. When they are spread out, they cook more evenly.
Roast for about 25-30 minutes or until lightly browned.

• 1Tablespoon vegetable oil
• 1 onion, chopped
• 1 lb carrots, washed and sliced
• 1 clove garlic, crushed
• 1 teaspoon (5 ml) ground coriander
• 2 pints vegetable stock
• 3 Tablespoon chopped fresh coriander
• A squeeze of lemon juice
• Freshly grated nutmeg to taste
• Salt and freshly ground black pepper
• Single cream to serve if liked

Directions

1. Heat the oil in a large pan, add the onions, carrots. and garlic. Sauté for 4 minutes until they are beginning to soften but not color. Stir in the ground coriander and plenty of seasoning and cook for 1 minute.
2. Add the stock and bring to a boil, then cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if desired.