u/Analytic_Critic25

Does anyone else still get this even tho you know for a fact you made it home n into bed before 2am? I noticed I got one from Marlon a cpl weeks back, n was sure I at least got into the house in time, but then started to doubt myself... but this is the 2nd time I've gotten one of these letters that I passed out. I specifically made note of the time.. I just dropped some stuff into a chest on my farm, set up some furnaces with iridium ore n went to bed by 1.20am 🤔 (I play on switch, so no mods, and haven't updated the game since buying it in December)

All measurements are british metric.

INGREDIENTS

1 medium cauliflower, washed and cut into medium-small florets 1 can of chickpeas - drained and washed
1 TBS vegan Chicken style stock powder 2 tsp Onion powder 1 tsp Garlic powder 1 medium brown onion - peeled and diced 6 medium large cloves garlic (or 1 full bulb), peeled and minced ½ inch fresh ginger, outer skin removed, finely grated ½-1 medium sized green jalapeño, diced (if preferred, remove seeds for less spiciness) ½ tsp mustard seeds 1 Tbs cooking oil Coconut cream for serving (optional)

For the Sauce: 3 medium tomatoes, quartered 1 medium red capsicum 1/2 cup fresh coriander, loosely packed (optional) ¾ cup full fat coconut milk

Spices: ¾ tsp garam masala ½ tsp ground coriander ¼ tsp ground turmeric ½ tsp ground cinnamon ½ tsp salt chilli powder, as needed for spice (optional)

Prepare the sauce: In a large pan, heat 1 Tbs cooking oil on medium heat. Add in the mustard seeds and allow them to fry for roughly 30 seconds until they sizzle and start popping. Immediately add in the remaining spices, ginger, jalapeño (if using), and chopped onion. Cook for a few minutes until fragrant and the onion starts to become translucent, add in the garlic and cook for a further 2-3 minutes, adding water if needed to deglaze the pan, then turn off the heat and add to a blender, along with the capsicum, tomatoes and coconut milk. Blend on high until completely pureed into a smooth sauce. Add the chickpeas to the pan. Pour the sauce over the chickpeas, mix to combine. Cook with lid on, on medium heat until you achieve a gentle simmer, or until the chickpeas become tender. Add the cauliflower, mix well to submerge, cover and cook over medium heat for 10 minutes, then remove the lid and cook until the cauliflower becomes tender and the sauce slightly thickens. Season with additional salt if preferred. Serve hot with some fresh cooked rice, and an optional drizzle of coconut cream. Additionally if you have any Naan bread, serve with that on the side.

Not quite sure what this is really. It was brought to me by a family member. It seems to an attempt at a cottage pie, but it has more of a curry taste, and sweet potato for the topping. The base is a bit 'soupy', so need some bread to sop that up.. but the overall taste is good. It's got garden peas, carrots, mushrooms, tinned nutmeat, and whatever other flavourings they used.