Left overs quick curry
For the last few days I’ve been sorting through my photos, sketchbook and drawings from India. It has made me need a good curry. I was on cooking duty a couple of days ago and was also skint so needed to make something from what was in the house, and this curry recipe was born. I always have a good store of spices in and the rest was what was in the cupboard and fridge. The only problem was that it was really good and we were all really hungry so ate it before I remembered to take any photos!
So this week I am staying with some friends and thought I would try it out on them and remember to take some pictures this time.
First things first I recommend a large gin & tonic at any point you are cooking, or to be honest just at any point.
Left overs quick curry
- Chop a large onion in half and then in long pieces, fry in oil or ghee slowly until it turns brown.
- Half way through cooking the onion add a couple of teaspoons of grated/chopped ginger root (I keep a jar in the fridge for emergencies but the real thing is really good)
- Add the spices, a large cinnamon stick, 7 cloves, 7 cardamom pods, a teaspoon of turmeric, teaspoon of cumin seeds, teaspoon of coriander seeds, a fresh chili chopped or chili flakes or powder to taste. Fry for two or three minutes to release the flavours.
- Add a can of coconut milk and a stock cube diluted in about half a pint of boiling water. Salt and pepper to taste.
- Add about 8oz of red lentils to this sauce and simmer until the lentils start to absorb the liquid.
- Add some chopped veg. I used mushrooms, peppers and chard the first time, spinach the second time both worked well. Be aware of how long your chosen veg takes to cook it might need longer than my veg and the spinach or chard can be added at the end just so it wilts in the hot sauce. Also it would work really well with diced chicken or diced white fish.
- Continue to simmer until everything is cooked and the lentils are soft. More water may be needed if it starts to dry out.
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