Beth’s Midweek Curry

By Lee on 21/04/2020 in

This is my midweek curry recipe. No fuss or messing around – quick prep and into the casserole dish, then into the oven, or slow cooker, leaving time to get out of the kitchen to finish off a few jobs before dinner is ready!

Ingredients

1tbsp oil or fat (not butter)for frying off the spices
1/2tsp chilli powdermore or less, depending on how hot you want your curry
1-2cloves garlicpeeled and chopped
1tsp turmeric powder
1tsp curry powder
1 onionpeeled and chopped
vegetablese.g. grated carrot, diced squash, handful of chopped greens, diced potato. Pick two or three things. You get the picture! It’s a great way to use up a few things lurking in the fridge.
meat(optional) e.g. a pack of mince or some diced leftover roast. If using already cooked meat, add it in about half an hour before you want to eat, to heat it right through.
1tin chickpeas or lentils(if not using meat)
1tin chopped tomatoes
200ml stock
salt & pepper

Instructions

Heat the oil or fat in a pan and fry off the spices with the onions and chopped garlic.
Add the mince (if using) and brown gently.
Add the vegetables, chopped tomatoes and stock.
Put into a casserole dish and pop into a moderate oven for about an hour and a half, or until the vegetables are tender. Alernatively, put into a slow cooker - the curry can be left in there for the day, until you are ready to eat. If using cooked meat, don't forget to add it to the casserole dish about half an hour before serving, so that it is properly heated through. Check the seasoning.
Serve with rice or flatbreads.

Recipe Notes

The picture shows the curry made using diced squash and shredded greens but, as above, you can use pretty much anything you have to hand!

INFORMATION

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Servings

4people

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