Tuesday, December 13, 2011
Rubbish Day Curry
to have 1/2 an onion lurking around and some wrinkly spring onions) and soften with 1 tsp oil, then add lots of chopped garlic and plonk all this into your simmering veggies. I had some over-ripe tomatoes - in! Some leftover pasta sauce - in! Some bunching onions from the garden (I never know what to do with them) - in! Some fresh chilli is best but, hey anything hot you have hanging around. In fact if you have some curry paste you might want to skip the whole roasting seeds thing BUT it won't be as nice. Check out what herbs you have, really anything goes. In my case I used corriander, parsley and mint because it was all there in front of me. Chop about a cupful, throw it in and give it all a good mix through. Now simmer all this for about 15min and then leave it for the flavours to infuse, all day or until the next day is ideal. When I reheat it tonight for dinner, I will add more delicate veggies. I have a few broccoli flowerettes, beans and spinache. Along with these I'll put in more herbs to give it a nice fresh note.
Personally, I like to make my curries hot so I serve them with yoghurt. I might add some mint to this as I have so much and this cools it down nicely as I eat.
This process only took 20 mins this morning (it took longer to clean the fridge!) It's yummy, healthy and not wasteful.