Vegetarian Curry.
I think I’ve made one of these before, oh yes look : Cauliflower and Sweet Potato Curry, it’s on my blog and also in my cookbook ‘Enjoy!’ over here look, ahem.
Back to the present.
What I’m looking for when I cook is simplicity, accessible ingredients and taste. I will do anything to avoid chop, chop, chopping and keep the prep. simple. I love all vegetables but I hate prep. especially awkward peeling and then hard chopping. Case in point turnips. To my shame I probably only cook turnip a couple of times a year. It is delicious when cubed, tenderly cooked and smothered in butter or mashed with white pepper. I am sorry turnip, you’ve been neglected because you are such flipping hard work. But you are delicious and you are worth it. Turnip I shall revisit you anon. But there is no turnip in this recipe.
There are shallots though that are a little fiddly to peel but a cinch to slice, the knife just glides through them. 2 cloves of garlic – sometimes I’m lazy and use garlic granules instead because again fiddly peeling! Ginger – I keep fresh ginger in the freezer, never peel it and grate what I need of it straight from the freezer using a microplane grater – If you don’t have one of these, they are a must. I buy kale ready washed and chopped.
Store-cupboard ingredients such as cannelini, butter beans and chickpeas are a life-saver along with chopped tomatoes. If you just had those, some spicing and stock cubes you will never be too far from a simple tasty meal.
Time is another element of cooking that is on short supply these days so this beauty is for one of those days where dinner simply has to be prepped and cooked in under 30 minutes.
Voila.
Vegetarian Curry.
You will need:
1 tbsp cooking oil
5 shallots (or 1 medium onion)
2 cloves garlic
Knob ginger
1 tbsp garam masala
1 tsp turmeric
half tsp hot chilli powder
1 tin cannelini beans
1 tin butter beans
1 tin chickpeas
1 tin chopped tomato
1 tin water
bunch kale – 4 large handfuls
1 tin coconut milk
salt and black pepper
Brown rice to serve (cook according to pack)
Method:
Heat the oil in a large deep pan and soften sliced shallots for 10 minutes over a medium heat.
Add crushed garlic and grated ginger. Mix well.
Add the spices : 1 tbsp garam masala, 1 tsp turmeric, half tsp hot chilli powder. Mix well.
Turn the heat to high and add drained cannelini, butter beans and chickpeas, mix well, then add the chopped tomatoes and 1 tin of water. Bring to the boil, add the chopped kale and stir through then put a lid on, reduce the heat to a simmer for 5 minutes.
Stir in coconut milk to heat through.
Serve with the cooked rice. Would also love to be accompanied by some naan bread, dollop of natural yoghurt and some chopped cashews.
Enjoy!
‘Til next time, Sheila.
