Roast cauliflower and lamb curry

Sometimes I just want something different.  I don't have lamb very often but it's something I really like.  What makes this extra specially nice is roasting the cauliflower first; if you've never roasted cauliflower (or broccoli for that matter) you're missing a good thing.

Ingredients (makes four portions).

1 head of cauliflower, broken into florets
approx 400g lamb - I used a pack of two generously sized leg steaks which I cut up and trimmed
1 large onion
1 can chickpeas, drained
A large handful of small-diced butternut squash (I was making the pork and squash casserole in the slow cooker at the same time and physically couldn't fit any more in)
Fine green beans, chopped into small bite sized pieces
1 yellow or orange (or just sweet!) pepper
1 can light coconut milk
2 cloves garlic
1 tsp green chili paste
Mango chutney - approx 1 tbsp.

Your favourite curry powder or paste, to your taste.

You also need, for roasting purposes:
A baking dish or tray big enough for your broken  up cauliflower
Oil
1 tsp cumin
1 tsp turmeric
half tsp cinnamon
half tsp paprika
salt
pinch of chili flakes (optional)

Very easy - pre heat the oven to 180ish and in the roasting tray, combine the caulflower, oil and spices, turning it all around so it's evenly coated.  Stick it in the middle of the oven for about 20 minutes, take it out and turn it/check it, and back in for another 15-20.

In a large pan, cook the onions and lamb together til the onions are soft and the lamb is sealed.  Add the garlic and allow it to soften, before adding in the pepper, beans and squash, coconut milk, chili paste and curry powder or paste.  Allow it all to come together til the veggies are soft.  Add the chickpeas and the roasted cauliflower and stir it all together.

Finally add a large tbsp of mango chutney to finish it and stir it through.

Turkey and white bean chili

I'm not going to lie, I am the person who likes turkey at times other than Christmas.  This is a current favourite and I've made it every month for the past few months.  I just like it and it's a change if you've already got another beef-based batch of food in the freezer (like a pasta sauce for example) - essentially, when I started doing the batch cooking, the first month I made a regular chili and a bolognese sauce and I felt like all I ate was ground beef for about three weeks and I really got bored.

Anyway here's the recipe:

1 spicy chorizo sausage ring
1 pack of minced turkey
2 green bell peppers
1 large onion
2 large courgettes
green jalapenos (the kind that come in sweet vinegar like you'd put on your salad) - to taste
1 small jar of salsa (mild or hot - to taste)
1 carton of tomatoes with chili and peppers (or plain - your call)
2 fat cloves of garlic
1 can of haricot beans, drained
1 can of cannelini beans, drained
2 cans of pinto beans, drained
1 tsp smoked paprika
1 tsp cumin
1 tbsp dried oregano

Same old same old, honestly - get the chorizo chopped up small and into the pan and frazzle it off, then add the turkey mince and onions and break them up so it all cooks down together.

Add the garlic and let it soften before putting everything else in except for the beans.  Let it all cook together on a gentle heat for about half an hour or so til everything is soft and cooked down, then add the drained beans.

Stir it all together and portion it up :)