I need to whip one up sharpish.
Does anyone have a quick tasty reliable one I could use to impress someone?
Ta.
watching with interest as a spice loving veggie.
i think if i was doing a quick one id just put the stuff in that i like, so quick fry of onions, mushrooms, different coloured peppers, mangetout and however many chopped chillies youd like. garlic if youre a fan (i can take it or leave it), small cubes of sweet potato, crumbled tempeh (for protein and texture) and stir in the relevant spices. bit of garam masala, curry powder, hot chilli powder, cayenne pepper, tumeric, salt and pepper to taste.....
then id chuck that into a saucpan with a tin or two of chopped tomatoes, bit of tomato puree and simmer for as long as it takes. maybe add a load of spinach leaves for the last minute or two.
when its ready to serve id probably put a sprinkling of fresh coriander on the top.
all guesswork, but i think thats how id do one.
Proceed directly to Meera Sodha.
Shove "meera sodha guardian curry" into Google to get options from her Guardian column.
https://letmegooglethat.com/?q=meera+sodha+guardian+curry
If you hadn't said "sharpish", I'd suggest Dishoom's Black Dal, but needs an overnight soak and all day cook;
start with frying (gently) a large white onion, soften for about 10 mins in total, half way through add a couple of finely chopped garlic cloves and a cm sq of fresh ginger again diced. leave to soften fully. Add your spices, for a basic curry mix: 1tspn cumin, 1tspn ground coriander, 1tspn turmeric, 1tspn garam masala. add some chilli powder if you want. For veggies, nearly anything will do: if you're adding pepper, try roasting them first, they'll taste better, and add a bit of depth to the flavour (remove really burnt bits of skin before you do though) be careful with mushroom, they can go a bit soggy/slimey, and no one wants that. My mix is potato (par boil just in case), long beans, peas, cauliflower and carrot. add tinned tomato, and a squirt of tomato puree, and leave to bubble away to take the sting out of the tomato. You can add cream if you want a err... creamy curry. Keep an eye on it, and top up with a stock made with veg stock cube and water if it needs it.
For added snazz, I sometime fry tofu, and throw that in, or chop up some paneer and chuck that in at the end. serve with Naan.
Hope the date goes well.
Thanks folks,. you're the best.
Take her to an Indian restaurant you cheapskate.
Good luck, take precautions. Especially after a cauliflower vindaloo.
https://www.bbcgoodfood.com/recipes/leftover-lamb-curry
I use this curry a lot when I'm feeling lazy. Just substitute the lamb for the veg of your choosing. I like sweet potato and red pepper.
Throw in a good potato curry as well. https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey
I made this, I don't wish to brag but it was awesome.
This one is a winner to me:
https://www.abelandcole.co.uk/recipes/jamaican-jerk-jackfruit-beans-with-rice
and jackfruit works so well compare to tofu for example. I do that one very regularly
@nickc has nailed the base, for protein/substance I sometimes use chickpeas and add some diced halloumi towards the end of cooking. For authenticity you should probably use paneer, but I can't get it here in Madrid.
Sticking with the chickpea theme, one that is very easy to make is a chickpea+potato+curry paste filo pastry pie. Cook the main ingredients as per nick's instructions, then layer filo pastry in a pie dish. Add the ingredients, and fold the pastry over and bake. Looks a bit more impressive than a curry, and not much harder to make.
(Edited: the previous recipe was a traybake and not the one I thought it was!)
Get this!
Prashad Cookbook: Indian Vegetarian Cooking, Patel, Kaushy, Used; Good Book 9781444734713 | eBay UK
I'd suggest Dishoom's Black Dal
I'd agree that is lovely, but I wouldn't say it is a curry in itself, it's more of a side.
I'm cooking the Dishoom Berry Britannia tonight 🙂
Back to veggie curry – I just pick any curry recipe, but swap out the meat/fish for potatoes and chick peas. I find that pathia is very successful.
As above, mushrooms (buttons, halved or quartered) added once everything else is quietly bubbling.
Chapattis are easy to rustle up if you have wholemeal flour?
I made this, I don't wish to brag but it was awesome.
Well done.
Was the curry good too? 😁
Back to veggie curry – I just pick any curry recipe, but swap out the meat/fish for potatoes and chick peas. I find that pathia is very successful.
This is essentially what I do when cooking generally. It's not rocket surgery to cross out "chicken strips" and write "Quorn strips." It's obviously not "the same" but it's close and with something like a curry the sauce is often the star attraction IMHO anyway. Absolutely no-one is tasting the mince in a robust chilli, it's there for protein and texture.
Get this!
ok then, i will 🙂