Serves a hungry 2
Hello! I’m back from my holidays and ready to start blogging again.
Here is a delicious curry that’s quick to prepare and, depending on the curry paste you use, it is vegetarian and/or vegan. I will soon be posting a recipe for a vegan home-made curry paste. In the meantime, this recipe uses Patak’s Madras Curry Paste which is vegetarian.
4 tablespoons vegetable oil
1 tsp cumin seeds
1 large onion, sliced
2 garlic cloves, peeled and finely chopped
1 tsp freshly grated ginger (or use shop-bought minced ginger)
2 tablespoons curry paste
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne
Freshly ground black pepper
½ tsp salt
400g tin chopped tomatoes
2 tablespoons red wine vinegar
1 tsp sugar
Splash of boiling water (optional)
2 courgettes, cut into small batons
2 peppers – 1 red and 1 green – deseeded and cut into slices
400g tin red kidney beans, drained and rinsed
Heat half of the oil – 2 tablespoons – in a large pan. When hot, add the cumin seeds and stir fry for 30 seconds. Stir in the sliced onions and sauté until softened and browned, approx. 15 minutes. Add the garlic and stir-fry for 1 minute, then add the ginger and continue to stir-fry for another minute.
Add the curry paste, ground cumin, ground coriander, cayenne, black pepper and salt. Stir-fry for 2 minutes, then stir in the tomatoes, vinegar and sugar. Bring everything up to a gentle simmer, adding a splash of boiling water if the sauce looks too thick. Cover the pan and simmer for 10 minutes. Taste and adjust the seasoning if needs be.
While all this is going on, you can multi-task by preparing the vegetables. Heat the remaining 2 tablespoons of oil in a wok or wide based pan and stir fry the courgettes until softened and starting to brown. Using a slotted spoon, remove to a bowl lined with kitchen paper. Add the peppers to the wok and stir fry until they too are starting to soften and colour. Tip the peppers into the bowl with the courgettes.
Add the courgettes, peppers and kidney beans to the curry sauce and stir to coat everything evenly. Bring to a simmer, cover and cook for 10 minutes.
At this stage the curry can be cooled and stored in the fridge until needed. To serve, just bring it back to a gentle simmer and make sure it’s piping hot.
As with most curries, I like to serve this with plain boiled white rice.