Contrary to popular belief and what the clock might tell us, I’m pretty sure that the days actually get shorter, as we draw closer to the end of the year! I also lose my mojo middle of the week for decent meals. This quick throw it together curry is quick, packs a punch with flavour and uses whatever veggies you might have picked at the market with the best intentions to cook them before they ended up in your compost pile! 😉
Feel free to add protein of choice (chicken, lamb, tofu, paneer or even chickpeas and lentils). Just halve the veggies.
Onion 1 medium
(chopped up)
Garlic 1 tbsp
(crushed or minced)
Canned tomatoes 1 can
(or use 4 large ones chopped up or put through your food processor or even the grater.)
Ginger 1 tsp
(minced up)
Neutral Oil – a generous splash
Hurry Curry 1 tbsp
Fresh coriander 9 separate leaves and stalks.
Chop up the stalks to use while cooking and use the leaves for garnish.
Whole Green Chilli (optional)
Water – 1/2 cup
Garam Masala 1/2 tsp
Mix of:
Cauliflower, potatoes, mixed beans, pumpkin, peas*
About 4 cups
– Heat your favourite heavy bottomed pot on a medium to high heat with the oil added in there.
– When the oil is nice and hot (but not smoking) add the chopped onions.
– When the onions are transparent, add the garlic and stir. Let sit and resist the temptation to stir for a couple of minutes.
– Add the chopped tomatoes, coriander stalks, Hurry Curry, crushed ginger and your whole green chilli and mix well.
– Reduce heat to be on the low side.
– Stir occasionally and wait for this lovely masala paste to caramelise to a rich terracotta colour.
– When the tomatoes start shedding their oil to the side of the pot, add your mixed veggies of choice.
– Stir well till the paste coats everything.
– Add the water. Mix again.
– Cover and simmer till the veggies are cooked to your preference.
– Removed lid, stir well, sprinkle the Garam Masala and the chopped coriander leaves.
Serve with fluffy rotis, rice and some raita for a satisfying mid-week meal!
If you want the cauliflower and other veg to have a crunch to them, use boiled and cubed potatoes instead.
Halve the amount of veggies if you are using meat. When the meat is nearly done, add the remaining veggies and cook till done.
If you are using paneer or tofu, cook along with the other veggies.
*Add the thawed peas at the end to retain their freshness and colour.
If you want to add a creaminess to your curry, use some coconut or cashew cream.