A curry night is seriously popular, even essential, whatever your chalet managers say! You can apease the rare person who doesn't like curry with a mild lentil dhal to go with it all. Include rice, poppadums, chutneys, raita, and lentil dhal and you'll be loved.
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- olive/vegetable oil
- curry powder/paste/spices
- any fresh herbs you can lay your hands on, particularly coriander leaves, pasley or basil; or dried ones such as marjoram, tarragon, bay leaves or kafir lime leaves.
- any vegetables, including ginger and garlic
- two or more of a tasty protein source: beans, chick peas, lentils, potatoes, TVP chunks, tofu chunks, tempeh, seitan, cashew nuts.
- use essential extras to add richness and flavour such as: peanut butter, miso, vegetable stock, chopped banana/peach/pineapple, apple juice,
- coconut cream/milk or dessicated coconut, tomato puree (avoid if using coconut in the same dish)
- cook all up together in a large pan, frying the onions first, and using soya/coconut milk and apple juice as liquids for it.
- Dried beans need pre-soaking in water overnight, and all pulses need to be cooked for a long time or in a pressure cooker to go soft - check on the packet. Red lentils soften in less than 20 minutes though. Tinned beans, chickpeas, etc can be eaten as they are, so just add them to the curry late on to heat through.
- Add chopped fresh herbs soon before serving.
It makes the best impression if you do at least two separate dishes of contrasting colours, such as a spinach and nut coconut curry with one set of spices, a lentil and garlic dhal, and a pumpkin and chickpea curry with tomato puree.
The joy of these dishes is that they often taste even better if made in advance, as long as you don't add the fresh herbs until serving tome. You can also use up any old fruit and veg you have.
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
This recipe was reproduced with the kind permission of.