I am Neuroscience PhD, a humanist, skeptic, feminist, avid reader, science enthusiast, woolly-liberal über-nerd, and, as of October 2015, father to the Lykketroll.

I moved from England to Norway in January 2012 and live in Lørenskog with my wife, the Lykketroll, and our two aging rescue cats, Socrates and Schrödinger. 

I am on paternity leave from the 4th of July to the 18th of November. 

The job I am on leave from is as an  Associate Professor and Head of Studies at the Oslo and Akershus University College of Applied Sciences. My background is in child neurodevelopment (my PhD looked into the relationship between fatty acids like omega-3 and cognitive development in young children) but I now work on a hodge-podge of things roughly within the field of Universal Design of ICT 50% of the time, the other 50% of my time I am Head of the 'General' Studies (Allmenn in Norwegian) Unit, which is comprised of around 24 academics within a range of fields, including mathematics, physics, Norwegian, and technology and leadership.

In between working and doing the usual dad things,  I like hiking and running in the beautiful Norwegian outdoors, cooking and playing video games. 

If I believed in souls I would say that mine was born in Norway. 

I plan to sleep when I'm dead.

Recipe: Onion and potato curry

So, to continue my Vegetarian Recipes My Mother Is Teaching Me Over Skype series, this week it's another one of my favourites: onion and potato curry. 

Because it’s a pain buying and storing all the spices and ingredients, I’m asking my mother for recipes that reuse many of the same ingredients. Rest assured though, each dish will taste deliciously different!

Note: This recipe works equally well with chickpeas (which is just as well as I had originally intended using potatoes but had wrongly convinced myself we had some at home and didn’t buy any whilst out shopping).


  •  4 potatoes (around 200g), peeled and cubed OR 1 400g tin of chickpeas (240g once drained)
  • 1 large onion, finely sliced
  • 2 tomatoes, chopped
  • 10ml sunflower oil (or alternative, though not olive oil)
  • 1 large clove of garlic, grated
  • 1.5cm cube of fresh ginger, grated
  • ½ tablespoon cumin seeds
  • 1 tablespoon chilli flakes or chilli powder
  • 2-3 curry leaves
  • ½ teaspoon of turmeric
  • ½ teaspoon salt
  • Fresh coriander to garnish


  1. Gently heat the oil and add the cumin, curry leaves, garlic, chilli, ginger and turmeric. Let the spices sizzle for a minute or so. This recipe is fairly mild so feel free to add more chilli to taste.
  2. Toss in the onion and the potatoes, give it a good stir to coat everything in the spices and fry on a medium heat until the potatoes are just cooked through enough that they slide off when you stab them with a fork. If you are using chickpeas, fry the onions until they start to caramelise before adding the chickpeas and then skip to the next step.
  3. Add the tomatoes and the salt and fry for 3-4 minutes more.  
  4. Chop up some fresh coriander and sprinkle over the top before serving.

As with the aubergine and pea curry - and pretty much every Indian curry ever - this goes great with rice and chapatis/naan. I made chickpea version and, for a change, we had it with couscous. As I’m not forcing my vegetarianism on my wife, I fried off some chicken for her portion, which she said worked pretty well with the dish.  

No pictures this time. I've decided if I'm going to keep it up I have to make this a minimal effort exercise. Also, most photographs of food, and especially Indian food, looks very unappetising when shot with a crappy camera phone.

Haven’t decided what next week’s recipe is. Maybe okra; although I'll take suggestions too.  


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