This blog just got interesting. Rory cooks Sam's egg curry

OK, so I am going to have to make this blog more than about food. Although if you knew what I had eaten today you would be ashamed - a schwarma and a packet of crisps - oh dear. Whilst I have remained COMPLETELY stationary in front of my computer selling my soul to journalists. And if reading about my boyfriend effing and blinding in the kitchen about 'ectoplasm' in the pot (that was actually pop corn I made and ignored in the pot from last night, so be it). The pot is now clean and it wasn't ectoplasm.

So he is cooking tonight cause I have a million things to do (this blog has become my solace and time-out project) and I need a night off cooking, quite frankly. And he is getting uppity because I told him to put the carrots in the pot before the broccoli and cauliflower cause the carrot cooking time is slower. He didn't do this. I corrected him and there was a little strop that ensued (baby I love you). Now he is on Facebook and will probably forget about dinner altogether and I will land up cooking it.
Correction - he has put Facebook away and is sweating diligently over the stove. I am directing from the lounge and he is cooking, and laughing and effing and blinding all at the same time cause he has know idea what the hell is doing!

This is what is being thrown together tonight. Monday Night Egg and Vegetable curry. Serve with cous cous

You will need:

4 Carrot
1/2 head of broccoli
1/2 head of cauliflower
1 onion
3 fresh tomatoes
Dash of chutney
1 tin of chopped tomatoes
Soya sauce
balsamic vinegar
sugar (to taste)
salt (to taste)
Vegetable stock
Olive oil
Curry powder
3 eggs.

Method:

Chop onion coarsely and set aside
Boil your eggs so they are medium hard (as per blog 2)
Slice carrots coarsely (cause Rory does) and boil in a bot with vegetable stock
Once carrots are slightly soft add broccoli and cauliflower which will also be coarsely cut into baby florets
Bring to the boil and once broccoli is bright green remove immediately, drain the veg and run under cold water and set aside
Chop 3 tomatoes and add them to your fried onions which you will be putting back on to the heat.
Add a generous pinch of salt and cover and let simmer on a medium heat for 10 minuted (WATCH THIS DOES NOT BURN)
Once simmered, add a teaspoon or so of brown sugar, a splash of soya sauce, a tablespoon of chutney and a splash of balsamic vinegar to the mixture and stir.
Transfer this mixture into a pot and add your veg and the tin of tomatoes.
Add a little more salt to taste and stir
Add 2 generous heaped tablespoons of curry powder and stir in
Let simmer on a low heat for 10 minutes
Cut your eggs in to quarters
Pour your mixture into a serving dish and add your eggs on top
Garnish with coriander but it is Monday and we have none

NB: When cooking tomatoes always add sugar to take away from the acidity

Serve with cous cous


THE SECRET TO COUS COUS

Pour 1 cup of cous cous into a bowl
Pour in a generous splash of olive oil (this serves to separate the cous cous granules)
Stir the oil into the cous cous.
Add a generous pinch of salt and stir
Boil your kettle and pour to cups of water over your cous cous
Stir in and cover the bowl with a dish cloth for 5 minute
Remove cloth and you have the perfect fluffy cous cous

RORY MACROBERT YOU MAKE ME HOWL WITH LAUGHTER