My kitchen is currently smelling divine as I've been busy making a huge pan of vegetable curry. Some for tea today and tomorrow and some to freeze. I often make my curries completely from scratch but I love Pataks curry sauces and have a few in the cupboard so I used a Jalfrezi one today. I always use a selection of spices from my tin even if I use a jar of sauce as we do like a tasty curry
I never discard the cauliflower stalk or leaves as they are full of flavour
I like plenty of onion and garlic and I also added some freshly grated ginger but forgot to put that in the photo
I brought a pan of water to boil and cooked the denser veg for a couple of minutes before adding the cauliflower. I cook them for a total of 6 minutes. Today I used carrot as my dense veg. While that's cooking I heated some olive oil in a big pan and added a half teaspoon each of cumin and mustard seed. I gave them a few minutes and then added a large chopped onion. Once it started to colour a little I added the chopped bell pepper, the garlic which I crushed and some grated ginger. Stir it for a couple of minutes and add a half teaspoon each of turmeric, paprika and chilli powder. Then I diced the courgette into half inch cubes and tossed that into the pan with the chopped cauliflower leaves. The leaves wilt quite quickly but add a nice splash of colour
I took about a cup of the cooking water from the cauliflower and carrot and stirred it into the onions and spices before carefully ladling in the cauli and carrot and adding the jar of curry sauce. I've left it to simmer on a very low heat for the afternoon. It's keeping the kitchen warm and making the house smell gorgeous.
And I kept the cooking water from the cauli and will freeze it for veg stock.. And of course I washed out the curry sauce jar and will keep it for when I dehydrate summer veggies.
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