Made a HUGE batch of veggie curry tonight to last us a couple of meals. I used the potato, onion, sweet potato, brocolli and passata bought in my supermarket shop on Monday and rice and spices from my store cupboard. Hearty, spicey and filling it will easily be enough for dinner tomorrow too!
Potato & Aubergine Curry
Gentley fry onion, garlic, ginger and chilli in a little sunflower oil.
(my ginger and chilli were dug out of the bottom of the fridge and a bit scraggy looking but I managed to rescue something from them!)
(my ginger and chilli were dug out of the bottom of the fridge and a bit scraggy looking but I managed to rescue something from them!)
Prepping the potato - sweet and spud
Whole spices - i always think they taste fresher if you grind your own.
I added coriandor seed, cumin seed, 5 cardamon pods and cinnamon
Add spices, then passata, stock, then root veg
Prep soft veggies - aubergine and a token bit of brocolli
(Jonah ate the rest of the brocolli - he LOVES a floret or two!)
(Jonah ate the rest of the brocolli - he LOVES a floret or two!)
Simmer for up to an hour. Add salt to taste.
Serve with steamed/boiled rice and yoghurt if you want.
No comments:
Post a Comment