Over the past few days I have spent my daylight hours glued to my chair, staring into a computer screen (without my glasses - oops) and analysing child-directed speech until I hear 'it's a teddy beeearr!' echoing around my brain the whole night long. This situation has caused me to be a little lax where fresh food is involved, and when my tummy started calling out earlier this evening, I was horrified at the prospects that a bag of lettuce and an old carrot suggest.
I was craving spice! I did not want salad for my tea on a cold rainy evening, and especially not when the evening meal would certainly be the only real enjoyment in my day! So I raided my fridge and my cupboards, and managed to put together probably the most delicious curry I have ever made!
I absolutely LOVE curry, it is probably my favourite favourite dish. I recently stopped bothering with curry powder or jars of sauces, as it's cheaper and much much tastier to buy the individual spices in the long run anyway! Since then I've been experimenting like mad with coconut milk, tomatoes and different shades of spice; and this is based on my basic tomato-based curry, using the spices that I always use, with some extra excitement coming from the mango chutney! Any veg will go with it; the fact is that, so long as you have a tin of beans, some tomato puree and the basic curry flavours, you never have to go without! As for measurements...well, I don't do measurements - I just add things according to how I feel, which sometimes turns out to be a complete disaster!
Store Cupboard Curry
Small tin of chickpeas
Cherry tomatoes (or tinned!)
1 Bay leaf
Fry the onion until soft, then add the garlic and ginger and spices and stir. Add the rest of the ingredients and a little water (if not using tinned tomatoes), cover and simmer for 20 minutes.
I had rice last night, and didn't have time for brown rice, so I made a simple flatbread to go with this. Here's how:
4 Oz buckwheat flour
2 tbsp oil
12- 14 tbsp water
Mix all ingredients together until they form a batter-like consistency. Leave to stand for 10 minutes, then spoon out dollops onto a hot oiled frying pan. When browned on one side, flip over and brown the other side - easy peasy!