curry

Most weeks we make a curry. Usually we use cauliflower with peas and onion, served with brown rice and seeds (sunflower, sesame, linseed). Sometimes we use aubergine and tomatoes. It is a really versatile meal, and you can always add or subtract vegetables depending on what is in season or what is left in the fridge. Our way of cooking it is probably not very traditional or typical, and is perhaps closer to a stir fry, but it tastes good, is thrifty and pretty healthy too. The great thing with this kind of dish is you can make a lot and it will just get better the next day.

For a while we would used standard pre-mixed curry powders for flavouring, but recently decided to make our own curry paste. A quick google search mid-cook led to Jamie Oliver's Easy Homemade Curry Paste recipes. All are very simple, based around standard ingredients such as garlic, ginger, cayenne pepper, cumin, salt, oil, perhaps a dash of almond meal, tomato paste or shredded coconut... anyway you get the idea. This is a perfect mid-week recipe and the leftovers make for a cheap, delicious, filling lunch the next day. Beat's Pret every time.