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I have been wanting to try out the new curry paste since making it and now that I’ve been launched back into uni and the busy-ness is setting in I have excuses for very simple dishes. I’m always amazed that some people seem to think making curry is difficult. It isn’t. In fact its almost fool proof. I say ‘almost’ because I once served a very unfortunate vegetarian guest and an unsuspecting couple a vegetarian curry that was so hot we couldn’t get through a sentence without coughing. It was a dinner party disaster that was not made any better by us serving crumbling flavourless vegetarian and gluten free balls of muck as entree. Once again, amateur cook = mistakes.

So here is something it is almost impossible to stuff up and is gloriously cheap and simple to make.

Serves 2-4. Vegetarian.

Ingredients

2 tables spoons of curry paste (you can make your own or buy one, Patak’s Tikka Masala or Rogan Josh are great)
Assorted veggies (I used a carrot, a zucchini, two tomatoes, a large potato, and two small onions because that’s what I had. Also great in curries is eggplant, capsicum,  and okra)
1 small can of coconut milk
1 can of chickpeas
1 bay leaf
Salt to taste
You can also add (and I have in the past to good effect), spicy mango chutney, chopped chilli, and any meat you like.

Recipe

1.    Cut up vegetables into bite-sized chunks and put in medium saucepan with bay leaf. For tomatoes, leave slightly larger as they will reduce significantly in size as they cook.
2.    Stir through 1-2 table spoons of curry paste.
3.    Pour over coconut milk.
4.    Almost cover with water.
5.    Heat on high heat and once bubbling reduce to low.  Keep returning to the pot to stir every few minutes. Mixture will slowly reduce becoming creamier. The longer you cook the more flavoursome and tender everything will be.  Cook for at least 45 minutes and up to 2.5 hours.
6.    Serve with brown rice. Curry always tastes better the day after so don’t forget to save some for lunch!

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Tasty Curry Pasty

My aunty reminded me the other day of what a fussy eater I was as a child. My claim to fussy fame was that despite my mother being from a part of the world that is known for delicious curries and my father being one of the best curry makers around whenever we were served curry at home and would go to the sink and attempt to wash off every last bit of flavouring from the meat. I feel shame just writing that. Making this curry paste is part of my pathway to redemption.

Ingredients

½ cup white vinegar
1/3 cup peanut oil
2 hot red chillies, deseeded, finely chopped
4 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1/3 cup ground cumin
1/3 cup ground coriander
1 tablespoon freshly ground black pepper
1 tablespoon wholegrain mustard
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Recipe

Makes one jar.

Combine everything and mix together well! Very easy I know. To store in the freezer after putting into jar pour a little peanut oil on top. When you need to use it. Take it and put it in the fridge the morning before you want to cook with it. Will store for about 4 months.

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