Sunday, August 25, 2013

Comforting Curry

Natalie and I are currently writing our Masters dissertations. This involves consistently being indoors, typing furiously, stressing constantly, drinking far too much coffee, over-indulgence in "comfort" food (carbs and cheese numb the pain), missing all the fun things that summer has to offer, feeling guilty when you do venture away from the desk... All in all, quite a joyous experience right?
I decided to cook a curry for Nat and I as a nice, healthy treat to cheer us up as we are currently missing Notting Hill Carnival and some beautiful sunshine. Sigh! I've written out the recipe below so that you too may enjoy some curry. I learned the art from my old roommate who is a very proficient curry-maker!

  • 1 Red Onion (diced)
  • 2 cloves of garlic (either crushed or finely chopped)
  • 1 tin of chickpeas
  • 2 red peppers
  • 1 bag of spinach
  • 1 tin of tomatoes
  • 1 teaspoon of tumeric
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cumin
  • A few Bay leaves
  • Salt and pepper
  • Tablespoon of olive oil
  • One cup of couscous
  1. Heat the olive oil in a pot, add the onions and garlic and fry for a few minutes. Add half the tumeric, chilli and cumin and continue to fry until the onions and garlic assume a light brown colour. 
  2. Add the tin of chopped tomatoes and cook until the mixture resembles a "ragu" style sauce.
  3. Add the chickpeas, pepper, bay leaves and remaining spices and cook for approximately 15 minutes but you can judge for yourself if they are done sooner.
  4. Add the spinach and cook until it has reduced. Boil the kettle and put the couscous in a bowl. Pour the water onto the couscous and cover with a plate. Leave for about 3-5 mins.
  5. Season the curry with salt and pepper.
  6. Put the couscous and curry onto a plate and you're ready to go!
This basic recipe can be adapted to encompass whatever meat or vegetables you would like to curry. The onions, tomatoes, garlic and spices are the core components of any curry!


BrĂ­d x

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