This turned out to be a fantastic vegan curry, and quite innovative too: I have never seen a curry made with borage!!!
Yes, borage again! I have tons of it in the garden, you can eat the flowers, the stems and the leaves, but I limit myself to the smaller tender leaves. They are prickly, but that goes away with cooking.
The only thing to remember is to discard the pods with the seeds that have already formed (they are too hard), like the one in the photo below. Flowers and flower buds are soft, and can be cooked.
Sizzle one tsp of fenugreek seeds and one green chili with one tbsp of vegetable oil.
Add one small tsp each of turmeric, ground coriander, ground fennel and paprika, and also a good pinch of salt.
Add one onion, chopped, and sizzle for two minutes, and then add half cauliflower, cut into florettes. Coat the cauliflower well with the spices.
Add one can of coconut milk, and then one can of water (to rinse the coconut milk can). Cover and simmer for 5 minutes.
Add the borage, cover and simmer for 10 minutes.
Add one tsp of masala powder and simmer for other five minutes, or until all the vegetables are soft. At the end decorate with fresh borage flowers.