Tuesday, 29 August 2017

What We Ate Wednesday--Mushroom, Potato and Kale Curry

Hello lovelies. Curry. Delicious curry. The sort of thing you can throw together by cleaning out your fridge and still come up with a delicious meal.

I prefer curry paste to curry powder, but it's all good. We like to buy Pataks Balti Curry Paste which contains:
Water, Rapeseed Oil (20%), Ground Spices (16%) [Cumin (3.5%), Paprika (3.5%), Turmeric, Coriander, Spices, Fennel], Maize Flour, Salt, Acids (Acetic Acid, Citric Acid), Tamarind, Cracked Black Pepper, Garlic Powder (0.5%), Cracked Coriander Seed, Dried Crushed Red Chilli, Black Kalonji Seed, Died Coriander Leaf

This curry was made from stuff we already had:
onions and garlic
potatoes
mushrooms
kale (could sub spinach but kale rocks our socks)
coconut milk
curry paste

If I had had frozen peas I would thrown them in as well. 

It was really saucy so I would suggest serving it with naan bread so you can sop up the juices. 

Sop being a technical term for soak up all the goodness with yo' bread  if you are from the American South. 


Mushroom, Potato and Kale Curry
You need:
one onion, chopped
3-4 cloves garlic, crushed
200g button mushrooms (about 10?) 
2 large white potatoes, diced
125ml (half a cup) vegetable broth
1 tin coconut milk
3 TB curry paste or curry powder
100g kale or spinach (about 4-5 cups) 
squeeze of lemon (I used bottled and it it was fine)

1. Cook the onion in a TB of water until softened then add the garlic and the mushrooms. Cook until mushrooms start to release their water and soften.
2. Add the potato, vegetable broth, coconut milk and curry paste/powder. Bring to the boil and then simmer 25 minutes.
3. Meanwhile prepare your naan bread. If you can't find a vegan or gluten free one, fear not. Use my 5 minute flatbread found {HERE} 
4. When the 25 minutes are done and the naan is hot, then add your spinach or kale and stir and let it wilt. Then add a squeeze of lemon juice to brighten it. I like to twist on several grinds of pepper at this point, but that's just me. 

If you have frozen peas throw them in for the last 5 minutes to defrost. 

All done within a half an hour.

If you have always have curry paste or powder and a tin of coconut milk or a tin of tomatoes, then you can just throw them together with all the veg in your fridge and call it a curry. 

Problem solved. Need to feed more? Serve over rice to extend it. Or a tin of chickpeas. Sorted. 

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