Quick Veg Curry

quick veg curry

Quick Veg Curry

From ‘5 Ingredients 10 Minutes’ Print Book page 111

While I just adore Indian food and restaurants, sometimes it’s much nicer to make your own curry so you know exactly what has gone into it.

Choose your favourite curry powder here and be prepared to play around with the level. Likewise with the chilli. The veg are also something to adjust according to what you have on hand, although I love the simplicity of this version, using ingredients from my pantry.

serves: 2
takes: 10 minutes

1 jar tomato pasta sauce (400g / 14oz)
1 can white beans (440g / 15oz), drained
1 jar roasted red peppers (280g / 10oz), drained
1/2 – 1 teaspoons chilli flakes
4 teaspoons curry powder

1. Place tomato sauce (marinara sauce), beans, peppers, chilli and curry powder in a pan and bring to a simmer.

2. Cook gently for 2 -3 minutes or until the curry is hot.

3. Taste and season, adding more curry powder and chilli if you think it needs it. Serve with a generous drizzle of extra virgin olive oil.

Prepare Ahead?

You could easily prepare this a few days in advance and keep in the fridge. Curries tend to improve when left to their own devices.

Leftover Potential

Will keep in the fridge for a week or so.

Variations

carnivore – brown some crumbled sausages or chopped chicken, beef or pork in a pan then add the curry ingredients as per the recipe.

no chilli flakes?
– use fresh chilli or chilli powder.

different veg – feel free to add in any veg you have on hand. Wilting some spinach or chard through will add a different dimension, or try adding other roast or grilled veg, or frozen peas.

no curry powder?
– replace with another spice blend such as garam masala or just use an equal mixture of ground cumin and ground coriander.

no tomato sauce – replace with canned tomatoes.

carb lovers / more substantial – serve with bread & butter.

paleo (gluten, grain + dairy-free) – replace white beans with chicken thighs.

Waste Avoidance Strategy

all ingredients will keep in the pantry 🙂

Problem Solving Guide

too hot – if you’ve overdone it on the chilli, add in a generous slug of olive oil to take the edge off or serve the curry with some chopped cucumber or natural yoghurt.

too thick – add in more water and bring back to a simmer.

too watery – simmer for a little longer to help it reduce down.

too bland? – add in more curry powder for now and next time, remember to try a different brand of curry powder. Spices also lose their flavour with age, so make sure your curry powder is fresh.

Serving Suggestions

You could serve it in bowls like a stew like I have in the picture but it will be pretty full-on.

Steamed rice is a great accompaniment if you happen to have some on hand. For slow-carbers, try grating some cauliflower in a food processor and using that as a raw alternative to rice. It actually tastes really lovely.

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