Chickpea and Roasted Cauliflower Curry
Most people have experienced my food from a professional perspective. It has usually occurred through a restaurant I have worked in, from a small catered event or through a dinner party. Taken in isolation of these perspectives, it is simple to see why I always get the same three questions.
The first is usually something like this, ‘Who does the cooking at home?’ This question is usually followed up by, ‘Do you always eat this well at home?’ And by the time I explain, ‘No, not at all…in fact, rarely’ I can see the final question forming. ‘What
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Most people have experienced my food from a professional perspective. It has usually occurred through a restaurant I have worked in, from a small catered event or through a dinner party. Taken in isolation of these perspectives, it is simple to see why I always get the same three questions.
The first is usually something like this, ‘Who does the cooking at home?’ This question is usually followed up by, ‘Do you always eat this well at home?’ And by the time I explain, ‘No, not at all…in fact, rarely’ I can see the final question forming. ‘What do you eat at home?’
This is when I feel a bit uncomfortable. Instead of offering up some kind of boastful reply about all the really cool ingredients I use to create extraordinary food, I am forced to speak about humble things like chickpeas and cauliflower instead of ingredients like white truffles from Piedmont.
But then I quickly realize how very lucky I am to have the ability to create such tasty meals from humble ingredients in less than an hour.
Yield: makes about 4-6 servings