Decided to make a lovely curry last night - have a recipe for chickpea and aubergine curry. Sadly had neither ingredient, nor any proper spices so decided to use instincts. The curry was gorgeous yesterday with rice and naan and even better today with jacket potato's and a little creme fraiche (ate the rest of it yesterday for breakfast with mince pies and clementines - probably best breakfast in world).
Anyway, here's my recipe:
Cauliflower and Squash Curry (cos that was what was in the fridge)
One cauliflower - cut in to chunks
One butternut squash - cut in to chunks
Three small carrots - sliced
One medium sized potato -cut in to chunks
One large onion - finely chopped
One fresh tomato - chopped
One drained tin of tomatoes
A big handful of red lentils, well washed
A good squeeze tomato puree
About a big cup full of water
One garlic clove - finely chopped
3 teaspoons of curry powder (korma)
1 teaspoon of ginger
1 teaspoon sugar
1 teaspoon salt
Use a really big heavy bottomed saucepan
Fry the onion in the oil until softened, about five minutes
Add the garlic and ginger, and fry gently for about a minute
Add the curry powder and stir vigourously for about another minute
Add each vegetable in turn, stirring well after each one is added
Add the water and the lentils
Bring to the boil
Add the tomato puree and sugar
Cook gently for about fifteen to twenty minutes
Add the salt to taste (and pepper if you fancy)
Check the vegetables are cooked by popping a fork in to see if they are nice and soft.
Either serve straight away with rice, jacket potato's, naan, with a little yoghurt or creme fraiche or pop lid on pan and reheat later.
In terms of good for you - ness, this recipe scores quite highly combining fairly low fat, with fresh vegetables, and protein in form of lentils, and yoghut.