It’s National Curry Week , so it seemed as good an excuse as any to share with you my curry recipe.
Okay, I know this curry is a slight cheat in that it uses curry paste, but I don’t cook curry well enough or often enough to warrant a cupboard full of spices. So, this is my take on a quick and easy curry that tastes amazing anyway.
1 medium onion, diced
2 cloves of garlic, diced or minced
3 small red chillies, chopped (I took ones from my kitchen plant)
1 or 2 large carrots, cut into strips (julienne)
4 spring onions, julienne
1 bell pepper, julienne
2 tablespoons curry paste (choose a spiciness to suit your taste)
1 tin chopped tomatoes
300g button mushrooms, whole
1 tin coconut milk
- Heat a small amount of vegetable oil in your pan and sweat off the onion, garlic and chillies.
- Add the carrots, spring onion and bell pepper, and fry gently for a minute, before adding the curry paste and cooking off for a further 2/3 minutes.
- Add the tomatoes, mushrooms and coconut milk and simmer (without a lid) until the sauce reduces and thickens (about 15 minutes).
- Serve with rice & whatever trimmings you like.
Sound good? Of course, the recipe is easily adapted to suit your tastes. Don’t like mushrooms? Swap for cubes of butternut squash or sweet potato (adjust cooking times to make sure these are cooked through). Devout carnivore? You could include some diced chicken breast in the mix – simply ‘brown’ off the chicken in the pan first, remove and set aside while you cook everything else, then add in along with/instead of the mushrooms and make sure you cook until all the pink is gone from the chicken. Or make it extra thrifty and rubber chicken – that is strip some leftover meat from your Sunday roast and chuck it in. That way you only need to warm the meat through as it’s already cooked.
So, what’s your favourite curry folks? Do you like to cook them, or are you more a takeaway menu kind of curry connoisseur?
(photo kindly taken by my friend Katie)