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Bright Day, Bright Veg

Today was one of those days that remind me why October is my favourite month of all; a bright blue sky, green-and-gold trees, and almost impossibly sunny. The colours seem to have influenced my buying decisions, because why else would I have chosen this particularly vibrant assortment of produce?

The orange ‘mums were my first purchase of the morning, and seemed to set the tone for everything else. They’re now nestled in an earthenware jug on Andrew’s desk, brightening up our living space. Those lovely santa grape tomatoes will brighten up a dish in our kitchen this week; I’m thinking either as a side dish, or tossed with some pasta.

Romanescu is at its peak right now, and I was happy to find this lovely one at my favourite veg stall. Last Autumn I made a stunning soup with this cauli-broc hybrid, but I’d love to try something a little more out there this week. I’m thinking a curry, so any recipes or advice would be greatly appreciated.

I hope you can hang around, because later today I’ll be posting a recipe for squash salad. I did mean to post it yesterday, but Dim Sum led to shopping in the West End, which led to sitting in front of the X Factor eating Mac n’ Cheese (w/ caramelised onions and sundried tomatoes, naturally). Better late than never, though.

What are you cooking this week? Any October favourites you’d like to share?


  1. Vicki Randle says:

    Hi Ele,
    Found this recipe on and made it for friends last week…it was a hit! I am sure that you can use a combination of veggies on hand.

    South Indian-Style Vegetable Curry
    by Ellie Krieger

    2 Tbs. canola oil
    1 large yellow onion, finely diced
    4 medium cloves garlic, minced
    One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
    1 Tbs. ground coriander
    1-1/2 tsp. ground cumin
    3/4 tsp. ground turmeric
    1/2 tsp. cayenne
    1 Tbs. tomato paste
    2 cups vegetable broth
    1 cup light coconut milk
    One 3-inch cinnamon stick
    Fine sea salt and freshly ground black pepper
    1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
    1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
    2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
    2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
    One 15-1/2-oz. can chickpeas, drained and rinsed
    4 oz. baby spinach (about 4 lightly packed cups)
    2 Tbs. fresh lime juice
    1 tsp. finely grated lime zest
    2 Tbs. chopped fresh cilantro


    In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

    Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

    Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

    Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

  2. Your artful arrangements from the farmers market make me want to eat everything that’s good for me. I love your pictures and your blog and am excited to try a couple of your recipes.