Coconut Chicken and Cauliflower Curry

One of the loveliest gifts I have ever received was a wooden chest full of spices. The ornately carved lid opens up to reveal rows of jars of spices straight from the Pushkar Camel Fair in Rajasthan, India. Every time I open that box I thrill. I can imagine the noise, the dust, the endless rows of camels and the riotous colours of their ornamentation. The kitchen is where I do my traveling, my ingredients bringing me a piece of the world I have not yet, and may never, see.

This curry is about as simple as you can get, comfortably exotic and absolutely satisfying. It's based on a cauliflower curry that my mother often made when we went camping. It relies on the flavours of garam masala, a blend of sweet spices that are appealing to nearly everyone.

Coconut Chicken and Cauliflower Curry  6 servings

3 tablespoons Canola or other vegetable Oil

2 teaspoons Salt
2 pounds boneless Chicken Thighs
1 large Onion, diced
2 large Carrots, peeled and cut into 1"sticks
2 cloves Garlic, minced
1 tablespoon freshly grated Ginger
2 small Zucchini or 6 small Pattypan Squash
1 head Cauliflower, broken into 1" florets
1 tablespoon Garam Masala
1 can Coconut Milk
2 cups Brown or White Rice, cooked according to package directions
Possible Accompaniments: Chutney, Chopped Cilantro, Chopped Cashews or Almonds, Toasted Coconut, Lime Pickle


Heat the oil in a large frying pan or wok (something big enough to hold all the listed ingredients) over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper and brown well on both sides. Remove the chicken from the pan and set aside. Add the onions and carrots to the oil remaining in the pan and cook for five minutes, stirring constantly. Add the ginger and garlic and cook for just a minute longer, then add the cauliflower and zucchini. Sprinkle in the garam masala. Stir in the coconut milk and the reserved chicken. Cover the pan and bring to a boil, then reduce the heat and simmer until chicken is cooked through, about 10-15 minutes. Uncover and continue to simmer until the sauce has thickened somewhat. Season to taste with salt and serve over rice with as many accompaniments as you can muster.

Dreamy Black Beans and Rice

Usually in September I'm dreaming up ideas for showcasing the season's most fleeting of pleasures: homegrown tomatoes. Once I've eaten my fill of tomato-and-basil sandwiches and made a few batches of the world's fastest tomato sauce there is still giant bowl of perfectly imperfect tomatoes in my kitchen. Here is a lovely and deliciously plain meal that invites a table full of toppings to garnish it. You can have fun with this, and it's perfect for a large gathering if you simply scale up the recipe.

The beans can be made well ahead of time, then reheated with a little extra water so they don't scorch. Bowls of roughly chopped tomatoes, avocado, finely diced onion, cilantro, cheese and some good hot sauces allow each of your guests to make their own beautiful presentation.

It's also really good with none of these accompaniments, proving that simple is almost always best...

Black Beans and Rice four servings

Seasoning is totally key here, taking something that could be boring to something outstandingly delicious. When starting with dried beans, a full tablespoon of salt is right for me. You might want to start with two teaspoons and season to taste from there.

2 cups dried Black Beans or 2 cans (540 ml) Black Beans
2 tablespoons Olive Oil
1 large Onion, chopped
3 cloves Garlic, finely chopped
1 teaspoon ground Cumin
1 teaspoon ground Coriander Seed
1/2 teaspoon Smoked Paprika (optional)
1 Bay Leaf
1 tablespoon Salt
1 cup Brown or White Rice, cooked according to directions (don't forget the salt!)

If using dried beans, place them in a large heavy pot with 8 cups water.  Cover and bring to a boil, then reduce to a simmer and cook until tender, about an hour and a half. Check from time to time that there is enough water. If using canned beans, skip this step and place the beans in a large heavy pot- no need to drain.  When the beans are tender, heat the olive oil in a frying pan over medium heat and add the onions. Stir until golden, then add the garlic, spices and salt. Cook for a minute, then scrape into the pot with the beans. Add 2 cups water, cover and simmer over low heat until beans are falling apart a little, about an hour. Serve with rice and toppings and cold beer.