Our recent Curry Night, held at the Old Ship in Cawsand, Cornwall last week, was a great success! Living in a small Cornish village, community plays a big part in our private and our working lives here at Helen Round. We loved getting together with such a great group of people, some who we knew and some of whom were new to us. Everyone feasted on a fantastic selection of Indian food and left asking us when the next event would be and for the recipes!
Both charities have great stories to tell. Bees For Development is an international charity, which trains and supports beekeepers in the UK and abroad. Beekeeping contributes to supporting sustainable livelihoods in poor and remote communities; honey bees provide an essential ecosystem service and inspired our Honey Bee Collection.
The Old Ship Inn, originally a Grade II listed village pub, was badly damaged by fire in 2013. It was bought by the community, and is currently used as a community space with the vision of raising funds to ultimately provide secure, affordable accommodation for local people alongside a community space for all.
We are really pleased to share that, in total, our Team Curry Night raised an amazing £661.61 which was instantly donated to The Old Ship. A really big thank you to all of my wonderful team who gave up their time and their energy to help prepare, cook, serve and bring merriment to such a great event!
Recipes for Delicious Curries
By popular request, I am sharing a few of the recipes which were part of the menu on the night and which are my firm favourites. Just in case you were wondering, this is the full menu….
If you like what you see, make sure you are signed up to our mailing list for details of the next charity event… it might just include curry!!!
Up first …..
- 1 Head of Cauliflower
- 300g Tomatoes
- 1 Red Onion
- 1 tsp Very Lazy Chopped Garlic
- 1 tsp Very Lazy Chopped Ginger
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- ½ tsp Chilli Powder
- ½ tsp Ground Cardamom
- 50g Ground Almonds
- 200ml Vegetable Stock
- 400ml Coconut Milk
- 20g Flaked Almonds
- 15g of Coriander
Serve with Rice
- Heat your oven to 220°C/428°F.
- Cut your cauliflower into large florets, halve your tomatoes and cut your red onion into wedges. Place all the veg in a large high-sided baking dish.
- Spoon over your garlic, ginger, cumin, ground coriander, turmeric, chilli powder, ground cardamom and a generous pinch of sea salt. Drizzle with a little vegetable oil, then toss your cauliflower around in your hands until it is totally coated. Roast for 20 minutes, or until the cauliflower is charred and caramelised on the outside.
- Turn the heat down to 200°C/392°F.
- Pour your ground almonds, vegetable stock and coconut milk into the baking dish and give it a good stir. Return your dish to the oven for 25 minutes, or until your sauce has reduced to a thick consistency.
- Meanwhile, roughly chop your coriander.
- Pour your flaked almonds into a dry frying pan and toast over a medium heat for a few minutes, by which time you should have crisp and golden flakes.
- Check the seasoning of your curry, then serve it over rice. Scatter with your coriander and flaked almonds, then dig in!
Then, a really uctuous, tasty dahl...
- 2 tbsp organic ghee or extra-virgin olive oil
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp black or brown mustard seeds
- 1 onion, diced small
- 1 tbsp minced fresh ginger
- 2 tsp turmeric
- 2 tsp ground cumin
- Sea Salt
- 2 cups chopped tomatoes, or 1 (14.5-ounce) can diced tomatoes, drained and juices reserved
- 8 cups Magic Mineral Broth or store-bought vegetable broth
- 2 cups dried red lentils, rinsed well
- 1 cinnamon stick
- 3 cups loosely packed baby spinach
- 1 tsp freshly squeezed lime juice
- 1/2 tsp Grade A Dark Amber maple syrup
- 1/4 cup finely chopped fresh coriander (cilantro) or mint, for garnish
- Heat the ghee in a soup pot over medium heat. Add the cumin seeds and mustard seeds and sauté until they begin to pop. Immediately add the onion, ginger, turmeric, ground cumin, and a pinch of salt and sauté for about 3 minutes.
- Add the drained tomatoes and 1/4 teaspoon of salt and sauté for 2 minutes.
- Pour in 1/2 cup of the broth and the reserved juice from the tomatoes to deglaze the pot, stirring to loosen any bits stuck to the pot.
- Cook until the liquid is reduced by half.
- Add the lentils and stir well, then add the remaining 7 1/2 cups broth and the cinnamon stick. Increase the heat to high and bring to a boil.
- Decrease the heat to low, cover, and simmer until the lentils are tender, about 30 minutes. Stir in another 1/4 teaspoon of salt and simmer for 5 minutes.
- Remove the cinnamon stick and stir in the spinach, lime juice, and maple syrup.
- Serve garnished with coriander (cilantro).
I have always had a love of India and Indian food. Don't miss our blog about my last trip to India and an authentic recipe for Indian Chai!
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