Things rejected this week alone: a veggie lasagne made with quorn mince & layers of spinach (yum); scrambled egg (a staple); enchiladas (in fairness I wasn’t gone on them myself and I think the problem was the Old El Paso enchilada kit creamy sauce…shoulda known better – bleugh).
Back to the drawing board so…A few week ago we had Mark’s parents over, so we had a vegetarian, a coeliac & a diabetic. Out of 4 of us! Though the latter isn’t exactly an issue with mains anyway. Mark grumbled a little over what to make (mostly about me who chose my diet – though I would argue it wasn’t a choice for me, just to stir things like) and then proceeded to make a delicious starter of Aubergine with Buttermilk Sauce from Plenty. (NOTE: he left off the za’atar and added some suitable dried herbs instead as it contains wheat) I want it now in fact, with at least 2 full aubergines to myself. There wasn’t enough for Dominic so we brought him to the table in time for the main event – Channa Masala. Well, he LOVED it.
So, after several rejections this week, I decided I was making it again in a double batch. This is the recipe. I’ve made other channa masalas before – more complicated, bland, more time consuming – this the best by far. Quick and easy and really mostly store cupboard stuff. Actually, coriander is the only thing I have to buy as I cannot for the life of me keep it alive. Tips? And, miraculously for me, I don’t even make a single adjustment to this recipe.
I swear he smelled it cooking. I made it early as we’re having a lazy sunday afternoon, so I thought it would be done and I could just chill with the newspaper for a bit, but no. As soon as I put the brown rice on – ie. at least 30 mins to go til dinner time himself ran out to the kitchen yelling ‘bitta lunch’ and climbed up on his seat. He was distracted by diggers for another while, but as the moment I left his dish out to cool a little on the counter he was off like a shot. Good thing I always have natural yogurt to hand for speedy dinner cooling.
He’s had 2 portions and there’s plenty for tomorrow. Tina assures me it freezes well too though. Now. Time for me to go have some!