Wednesday, 8 February 2012

Vegetable Curry

There are occasions when you just need to use up all of those vegetables that are in the fridge.  I'm not advocating cooking without due care and attention.  I am advocating making the most of the food that is to hand.

After checking the store cupboards it was clear that a curry was the way forward.  I wouldn't call it an authentic curry but I did choose the spices with the vegetables in mind.  Most curries I cook start with mustard seeds but not tonight.  I felt that the flavour would have been to earthy and mask the sweetness of the veg.

The base of the sauce consisted of a finely chopped red onion, garlic, ginger, coriander, cumin, turmeric and chilli.  These were fried together with a tomato which added liquid and thickened the mixture.  The first of the vegetables, butternut squash, along with a tin of chick peas and some water was added and left to simmer until tender.

The curry was then finished with a tin of coconut milk some leftover roast sweet potato and two bunches of spinach.  If I had planned this curry and been out to buy the ingredients I probably would have omitted the squash and sweet potato.  I would have included paneer and fresh coriander and ended up with a completely different meal.  I'm glad I didn't because this curry was great.

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