Golden Curry

With Autumn now fully in control, barring an odd day of warm sun here and there, it’s time to conjure comforting food. The veg plot is somewhat depleted and there’s not much in the fridge but the glow of turmeric in a creamy curry instantly makes me feel better.

The protein in this version is Quorn pieces but you can substitute this with beans (butter beans work particularly well, or try alternative no-meat pieces derived from TVP or seitan)

 

Ingredients: Serves 4

I chopped onion

½ green pepper (because it left over and needed using)

A couple of gloves of garlic-crushed (or ½ teaspoon of dried flakes)

3 potatoes-cubed, a floury variety is best.

A good handful of chard or spinach

1 can of coconut milk

2 tsp cumin seeds

3 tsp black mustard  seeds

Garam masala

Turmeric

Chilli flakes or 1-2 fresh chillies finely diced

Vegetable stock (a cube is fine)

Vegetable oil (I used rapeseed)

Salt

 

Method:

 

Lightly toast the cumin and mustard seeds before adding the chopped onion, pepper, garlic and a glug of oil. Lightly fry until onion is translucent, add the chilli and turmeric stirring to combine. Add the diced potatoes and the protein element, stir to coat these ingredients with the spice mixture. Add the stock, just enough to lift the spices from the bas of the pan. Now pour in the coconut milk stirring as you go, don’t let this overbill just let it simmer until the potatoes are soft. Stir in the roughly chopped greens and 3 or 4 teaspoons of garam masala. Add salt to taste. The finished dish should be thick and creamy and a bright golden yellow.

 

Serve with rice, chapati and/or naan bread.

 

Add any other vegetables you have to hand, this really is a ‘let’s use it up’ dish.