Amelie Rose’s Quick Veggie Curry
I’ve listed our most commonly used veggies in the ingredients (a selection which works on the basis of lots of different colours equalling a healthy mix), but you really can chuck in anything you like as the genius to this curry is the simplicity and flexibility of the sauce. Ditto you can be flexible with the paste that you use – or even, if you have the time, make up your own. I’ve found that the Patak’s Rogan Josh paste hits a good point in the heat/flavour continuum but you could equally well go for more of a Korma if that’s what suits your palate, or a vindaloo if tastebuds just aren’t your thing.
If you have room in the fridge then I’ve found that Quorn or ALT Chicken (https://theunbelievablealt.com/our-range/tender-chickenless-pieces/) work pretty well with this sauce in order to boost the protein content, but when space is limited then red lentils are usually our go to option. Follow the instructions on the packet to boil up an appropriate amount and then add them at the same time as the tomatoes and coconut milk. The result will be a thicker sauce with a slightly earthier flavour (yum!) but don’t forget to keep stirring because it will be much more likely to catch and burn. Other protein boosting alternatives are fried Paneer or a couple of cans of Chickpeas.
Serves 8 hungry Sailors!
- Glug or two of oil for frying
- 2 Medium/Large Onions – medium dice.
- 3-4 Carrots – quartered lengthwise and then diced.
- 2 Baking Sized Potatoes – diced into 1-1.5cm cubes.
- 600g mushrooms (whatever you have/can find in the shops will do) – sliced medium thin.
- ½ jar Patak’s Rogan Josh Paste (or less/more to taste)
- 2 packs Unbelievable ALT Chicken Pieces or alternative protein options as above)
- 1 tin chopped peeled plum tomatoes
- 1 tin Coconut Milk
- Vege stock cube – we use Kallo Organic v. low salt, but any vege stock will do
- Small/medium Cauliflower – separated into florets and then sliced thick(ish)ly
- 2 red peppers – deseeded and diced into 1-2 cm chunks
- 1 pack of tender-stem broccoli – sliced into 3-4cm lengths
- 1 tin Sweetcorn
- Spinach (Fresh or tinned will do)
- Coriander to garnish
Now do this:
Heat the oil in a nice big pan over a medium heat. Throw in the onions and carrots and cook until the onions start to look pearly and translucent.
Add the potatoes and mushrooms, stirring it all together thoroughly.
Once the mushrooms are starting to sweat down add the curry paste and stir it in.
Now add the ALT Chicken, stir and cook for another 4-5 mins.
Now add the tomatoes and coconut milk. Stir and bring to the boil then turn down to a simmer. If at any point from here on the sauce gets too thick or you want more of it add some hot/boiling vegetable stock.
Cook for 5-10 minutes (until the potatoes are just starting to soften)
Add all of the remaining ingredients, bring back to the boil and then simmer until the broccoli and cauliflower are just cooked through. (Note: I often will make this in the late afternoon as we are approaching harbour and then turn it off after bringing it back to the boil. Thirty to 45 minutes later all the veggies will be perfectly cooked and a brief blast to warm it through is all that’s required to finish it off.)
Serve on a bed of Amelie Rose’s Idiot Proof Rice and garnish with coriander (if you like that sort of thing!)
It really is that quick and simple, and yet it’s a tasty, warming, earthy dish to gladden the heart of any sailor after a day on the water. Let me know how you get on in the comments below!
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