HAPPY CANADA DAY

My idea was to pick up some salmon yesterday so we'd have it in the fridge, ready to go for today and I'd marinate it in maple syrup and grainy mustard, then barbeque it -- I thought the salmon and maple syrup were very Canadian/very appropriate for July 1. And we'd have some potato salad to accompany it. Those plans didn't quite transpire. The salmon didn't get picked up and we spent the whole day on household chores including washing all the windows (inside and out) and the screens. I always forget what a big and tiring job that is. Then there was the 7 loads of laundry that got done (and I'm still not finished).

So tonight's fare came straight from the freezer. It was a Potato Cauliflower Curry that I made a few weeks back and we served it with some basmati rice. Here's the recipe:

3 tablespoons coconut oil (or use olive oil)
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon garam masala
1 cup chopped leeks
1 small head of cauliflower, cut into florets
3 medium potatoes, cut into medium-sized chunks
1 yam, cut into medium-sized chunks
2-3 cups of water
unrefined sea salt, to taste (about 1 teaspoon)
1 - 15 oz. can coconut milk
1/2 red pepper, diced
1/2 green pepper, diced
1 cup diced fresh tomato (or use a 14 oz. can of diced tomatoes)
2 cups of chick peas (or use 1-19 oz. can, drained and rinsed well)
1/2 cup chopped fresh cilantro

In a medium-sized pot, over medium-low heat, melt the oil and add spices, stirring for 1-2 minutes. Add leeks and increase heat to medium and saute for 5 minutes. Add cauliflower and potatoes and saute for another few minutes.

Add salt, coconut milk and just enough water to barely cover the vegetables and cook until vegetables are tender (about 15-20 minutes). Add peppers, tomatoes, and chick peas and cook anther 5 minutes.

Stir in cilantro during last minute of cooking. Taste, adjust seasoning, and serve.