I was hungry. I hadn’t planned anything for dinner. Produce was starting to go downhill fast. What did I do? Throw a bunch of shit together, add spices and call it a curry.
I call it Put a Bunch of Stuff in a Pot Cook What You’ve Got Curry.
- Sweet potato (large)
- 2 cloves garlic
- 1/4-inch ginger
- 8-oz can crushed tomatoes
- Half a 16-oz can of reduced-fat coconut milk
- 1T vegetable oil
- 1T cumin
- 1T garam masala
- 2t coriander
- 2t turmeric
- 1t crushed chillies
(spice measurements are guesstimated.)
This went quite smoothly because I have a pressure cooker. You see, step one involves a pressure cooker to significantly cut down cooking time.
Step one: Pressure cook sweet potato cut up into chunks for 4 minutes. Depressurise. Add cut-up courgette. Pressure cook sweet potato and courgette for 2 more minutes. Depressurise.
Step two: Cook chopped onion, minced garlic and minced ginger in hot oil for 2-3 minutes. Dump in all your spices, stir well. Don’t be afraid that it looks like the spices are sticking to the bottom of the pan.
Step three: Dump your sweet potato and courgette in. Pour in half the can of coconut milk. Add the crushed tomatoes. Add in some salt to taste. Stir everything together and allow to simmer for a while.
Step four: Serve with rice. Deem yourself a culinary genius.
(Yields 2-3 servings)
Who knew sweet potato would create such an excellent curry base?
I got six courgettes for 99p at Waitrose this afternoon, figuring I would make courgette meals for six days in a row.
And then I realised that Red and I are going back to Essex this weekend to pick up our luggage for our trip, and I therefore won’t be home to make dinners.
So I had to compensate in tonight’s dinner. Objective: use as much courgette as humanly possible. Result: (mostly) Courgette and Red Lentil Dal. Adapted from Leah Leneman’s Vegan Cooking for One. Served with some perfectly cooked brown rice. The picture’s a bit crap because I took it with my phone, but the dal was a beautiful yellow punctuated by the bright green of the courgettes.
- 2 courgettes
- 3.5oz red lentils
- water (for cooking lentils)
- small onion
- 1 tbsp creamed coconut
- 3 cloves garlic
- 1/3-inch piece of ginger
- 1 tbsp garam masala
- 1/2 tsp cayenne pepper
- 3 tsp turmeric
- salt to taste
- 1 tbsp vegetable oil
Step 1: Put lentils in a pot and cover with water and stir in turmeric and some salt to taste. Bring to a boil and then simmer briskly for ten minutes. After ten minutes, cover and simmer on low for another fifteen minutes. Check lentils periodically and add water as necessary. They should have a slightly soupy consistency by the end.
Step 2: Cut onion and chop garlic. Sautee over medium heat in vegetable oil for 2-3 minutes, until beginning to soften.
Step 3: Chop ginger and slice courgettes. Add to onion and garlic mixture and sautee for another 3-4 minutes, until courgette begins to soften.
Step 4: Add vegetable mixture to lentils (once the lentils have finished cooking; they should look like slop by this point). Add garam masala, cayenne pepper, and creamed coconut and mix everything thoroughly.
Step 5: Serve with rice.
Step 6: Enjoy immensely.
I enjoyed mine a little too immensely, as I bit the hell off my tongue. Note to self: eat less zealously.