Curry seems to be going down well at the moment - you ate this with a little rice and some cumin potatoes, and liked all three.
Makes enough for 4, as one of a couple of main course dishes. It'd also be nice with some chickpeas thrown in.
You'll need:
1 onion, finely sliced
1 medium aubergine, cut into chunks
1 green pepper, cut into large(ish) pieces
whatever veg you have left in the fridge that you need to use up (we had a small piece of butternut squash that got chucked in)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon medium curry powder
1 teaspoon brown sugar
(you could also add some chilli powder, if you're making this for non-small people, or indeed for small people who like spice)
sunflower oil
1 tin of chopped tomatoes
Fry the onion in a little sunflower oil until it turns translucent. Add the pepper and aubergine chunks, and fry until they have softened (you may need to add some more oil - the aubergine will absorb a lot). Chuck in all the spices, and fry for a couple of minutes.
Add the chopped butternut squash (or whatever other veg you want to use up), and the tin of chopped tomatoes. Rinse the tin out with some water, and add this in too. Bring everything to the boil, and then simmer for 20-30 minutes, or as long as you've got.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
12 April 2010
09 September 2009
Chicken, coconut and potato curry
This one was a bit of a 'let's see what there is in the fridge and chuck it in' curry. Makes enough for 4.
You'll need:
1 large chicken breast (or whatever cooked chicken you've got hanging about), sliced
4 medium potatoes, peeled and chopped into chunks
1 onion, finely chopped
1 clove garlic, finely chopped
1 yellow pepper, sliced
a handful of spinach
4 or 5 mushrooms, sliced
1 tin of chopped tomatoes
about half a block of creamed coconut, dissolved in about a tin of hot water
2 teaspoons dried ginger (fresh would be even better)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli powder
Chuck the onions and garlic in a frying pan with a little oil, and fry until translucent. Add all the spices, and fry for another couple of minutes. Add the chicken, and stir, coating it in the spices. Cook for 4-5 minutes, and then throw in the pepper/mushrooms/spinach/whatever, and stir round until they're soft.
Add the tin of tomatoes, and stir in the coconut/water. Tip in the potatoes, and bring everything to the boil. Leave to simmer for as long as it takes the potato to cook - the longer the better (45 minutes or so), though you may have to add a little extra water if it starts to stick to the bottom of the pan.
Eat with lots of basmati rice, and a scattering of cashew nuts on top.
You'll need:
1 large chicken breast (or whatever cooked chicken you've got hanging about), sliced
4 medium potatoes, peeled and chopped into chunks
1 onion, finely chopped
1 clove garlic, finely chopped
1 yellow pepper, sliced
a handful of spinach
4 or 5 mushrooms, sliced
1 tin of chopped tomatoes
about half a block of creamed coconut, dissolved in about a tin of hot water
2 teaspoons dried ginger (fresh would be even better)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli powder
Chuck the onions and garlic in a frying pan with a little oil, and fry until translucent. Add all the spices, and fry for another couple of minutes. Add the chicken, and stir, coating it in the spices. Cook for 4-5 minutes, and then throw in the pepper/mushrooms/spinach/whatever, and stir round until they're soft.
Add the tin of tomatoes, and stir in the coconut/water. Tip in the potatoes, and bring everything to the boil. Leave to simmer for as long as it takes the potato to cook - the longer the better (45 minutes or so), though you may have to add a little extra water if it starts to stick to the bottom of the pan.
Eat with lots of basmati rice, and a scattering of cashew nuts on top.
31 January 2009
Lentil curry
Probably not one you'd really enjoy at the moment, but give it a few years and you'll love curry. This one's dead easy, and once it's going you don't have to stand over it for hours.
You'll need:
8oz red lentils
1 onion, finely chopped
a clove of garlic, squashed
a piece of fresh ginger, sliced (or a teaspoon of dried ginger)
2 tablespoons ground coriander
1 teaspoon garam masala
1 teaspoon hot chilli powder
a tin of tomatoes, chopped
a squirt of tomato puree
1 teaspoon sugar
Chuck the lentils in a pan with some cold water, bring to the boil, and simmer until they're cooked (15 minutes or so). Drain.
Gently fry the onion and garlic in a little oil (probably sunflower would be best) until they've softened. Add the ginger and spices, and fry for 30s or so. Throw in the tomatoes, tomato puree, and sugar, and stir well. You'll probably need a little extra water - rinse out your tomato tin and that should do it. Bring to the boil and simmer for 15 minutes or so - then add the lentils back in. Swish everything round, and leave to simmer for a while (20 minutes) until the mixture is no longer watery.
It goes well with meaty curries, and freezes brilliantly - it's nice for lunch with a pitta bread or two.
You'll need:
8oz red lentils
1 onion, finely chopped
a clove of garlic, squashed
a piece of fresh ginger, sliced (or a teaspoon of dried ginger)
2 tablespoons ground coriander
1 teaspoon garam masala
1 teaspoon hot chilli powder
a tin of tomatoes, chopped
a squirt of tomato puree
1 teaspoon sugar
Chuck the lentils in a pan with some cold water, bring to the boil, and simmer until they're cooked (15 minutes or so). Drain.
Gently fry the onion and garlic in a little oil (probably sunflower would be best) until they've softened. Add the ginger and spices, and fry for 30s or so. Throw in the tomatoes, tomato puree, and sugar, and stir well. You'll probably need a little extra water - rinse out your tomato tin and that should do it. Bring to the boil and simmer for 15 minutes or so - then add the lentils back in. Swish everything round, and leave to simmer for a while (20 minutes) until the mixture is no longer watery.
It goes well with meaty curries, and freezes brilliantly - it's nice for lunch with a pitta bread or two.
06 January 2009
Chicken curry with coconut, courgette and mangetout
This is loosely based on a Jamie Oliver curry recipe that we've made many times (I think it's the one in Happy Days with the Naked Chef) - when you first arrived we made batches of the stuff to go in the freezer and ate it in shifts between the early evening wails.
Today's tea was far more sedate, after an afternoon of taking down the Christmas decorations. Roll on December - the house looks bald without them.
You'll need:
some cooked chicken (enough for 3 or 4 - ours came from the slowly decreasing pile of Christmas capon in the freezer)
a courgette, chopped
a large handful of mangetout
a tin of coconut milk
three really large tomatoes (I happened to have some in the veg box last week, but to be honest I most often use a tin of chopped tomatoes)
an onion, finely chopped
a teaspoon of mustard seeds
a teaspoon of curry leaves
a teaspoon of turmeric
a teaspoon of chilli powder
a teaspoon of dried ginger (fresh would be miles better but I didn't have any in)
a teaspoon of fenugreek seeds
some sunflower oil
Heat a couple of tablespoons of sunflower oil in a frying pan, and add the mustard seeds. When they pop (after a minute or so), add the fenugreek, curry leaves and ginger, and fry for a couple of minutes. Add the onion, and cook until it's softened and browned. Add the chilli powder and turmeric (watch out - it's impossible to get off if you spill it down you), and fry for another couple of minutes. You may need to add a little more oil if it sticks.
Throw in the tomatoes, and cook for five minutes or so until they start to go slightly mushy. Add the coconut milk, turn the heat up slightly, and simmer for 10 minutes or so.
Add the chicken and courgette, and simmer for another 10 minutes. Chuck in the mangetout, and cook for a couple of minutes if you like them al dente, 5 or 6 if you prefer them a little softer.
Eat with lots of plain boiled rice. Some chopped fresh coriander on the top would be perfect, if a little poncey.
Today's tea was far more sedate, after an afternoon of taking down the Christmas decorations. Roll on December - the house looks bald without them.
You'll need:
some cooked chicken (enough for 3 or 4 - ours came from the slowly decreasing pile of Christmas capon in the freezer)
a courgette, chopped
a large handful of mangetout
a tin of coconut milk
three really large tomatoes (I happened to have some in the veg box last week, but to be honest I most often use a tin of chopped tomatoes)
an onion, finely chopped
a teaspoon of mustard seeds
a teaspoon of curry leaves
a teaspoon of turmeric
a teaspoon of chilli powder
a teaspoon of dried ginger (fresh would be miles better but I didn't have any in)
a teaspoon of fenugreek seeds
some sunflower oil
Heat a couple of tablespoons of sunflower oil in a frying pan, and add the mustard seeds. When they pop (after a minute or so), add the fenugreek, curry leaves and ginger, and fry for a couple of minutes. Add the onion, and cook until it's softened and browned. Add the chilli powder and turmeric (watch out - it's impossible to get off if you spill it down you), and fry for another couple of minutes. You may need to add a little more oil if it sticks.
Throw in the tomatoes, and cook for five minutes or so until they start to go slightly mushy. Add the coconut milk, turn the heat up slightly, and simmer for 10 minutes or so.
Add the chicken and courgette, and simmer for another 10 minutes. Chuck in the mangetout, and cook for a couple of minutes if you like them al dente, 5 or 6 if you prefer them a little softer.
Eat with lots of plain boiled rice. Some chopped fresh coriander on the top would be perfect, if a little poncey.
26 August 2008
Lamb and potato curry
Your Dad really liked this one, but I suspect it was a bit spicy for you. It's those red chillies - they're really unpredictable.
This makes enough for three if you're eating it with some rice and a side dish.
some lamb, diced - I used the leftovers from the lamb with pepper and onion pilaf but you could use lamb shoulder
an onion, sliced
three or four potatoes, peeled and cubed
a large clove of garlic, chopped
a squeeze of tomato puree (probably about a tablespoon)
a teaspoon of ginger (an inch or so of fresh ginger would probably be better)
a red chilli, sliced
a teaspoon of turmeric
a teaspoon of ground cumin
a teaspoon of ground coriander
Fry the onion in some sunflower oil until it starts to brown. Then add the garlic, ginger and chilli, and fry for a minute or two. Add the tomato puree, cook for a minute, and then tip everything into a blender. Add a little water to loosen, and then whizz round for a minute or so. Ta da! You now have curry paste.
In the same frying pan you started off in, add a little sunflower oil, the rest of the spices, and then the lamb. Fry for a couple of minutes (if it's raw meat you've started off with, you'll need to brown it for longer - say5 ). Add the potato, the curry paste and then some water, so that all the potatoes are covered.
Simmer for a long time - an hour or so, until the potato is cooked and the liquid has reduced. You may need to add some more water from time to time, so it doesn't get too dry.
This makes enough for three if you're eating it with some rice and a side dish.
some lamb, diced - I used the leftovers from the lamb with pepper and onion pilaf but you could use lamb shoulder
an onion, sliced
three or four potatoes, peeled and cubed
a large clove of garlic, chopped
a squeeze of tomato puree (probably about a tablespoon)
a teaspoon of ginger (an inch or so of fresh ginger would probably be better)
a red chilli, sliced
a teaspoon of turmeric
a teaspoon of ground cumin
a teaspoon of ground coriander
Fry the onion in some sunflower oil until it starts to brown. Then add the garlic, ginger and chilli, and fry for a minute or two. Add the tomato puree, cook for a minute, and then tip everything into a blender. Add a little water to loosen, and then whizz round for a minute or so. Ta da! You now have curry paste.
In the same frying pan you started off in, add a little sunflower oil, the rest of the spices, and then the lamb. Fry for a couple of minutes (if it's raw meat you've started off with, you'll need to brown it for longer - say5 ). Add the potato, the curry paste and then some water, so that all the potatoes are covered.
Simmer for a long time - an hour or so, until the potato is cooked and the liquid has reduced. You may need to add some more water from time to time, so it doesn't get too dry.
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