My Mondays come in a bowl and are eaten with a spoon. Everyone got used to my mostly meatless stewy Mondays with loads of vegetables. To make it more interesting and exciting sometimes I surprise my munchers with spicy curry flavors. Although the international eaters want the really hot, extra spicy I adjusted my curries to Croatian mild taste buds so if you like your curry fierce and macho hot add the extra chili.
- 1 onion
- 2 carrots
- 2 potatoes
- 1/4 of small celeriac
- 2 garlic cloves
- a can of chickpeas (or 300 g of soaked, cooked ones)
- bunch of coriander or parsley
- tin of chopped tomatoes
- 1/2 tblspoon of curry powder or paste
- 1/2 tblspoon of turmeric
- broth or stock cube (organic, vegetable is the best option)
- chili, optional
- your choice of vegetables: culiflower, brocolli, courgets, paprika, butternut squash etc
- lemon or lime
- yogurt, optional
- The point of this curry is to cook with the ingredients you have and that are seasonal, so chillax, you don’t have to have every ingredient listed up there, it’s just a guideline. 🙂 Start with sauteing chopped onion, garlic, carrot, celeriac and chili on a tblspoon of vegetable oil or ghee (purified butter). Add the water accordingly and saute for 10 minutes.
- Add the chopped potatoes (no need to peel unless it’s old and wrinkled), turmeric, curry and chopped coriander/parsley stalks. Save the leaves for later.
- After 7 minutes add a tin of chopped tomatoes and enough water so it’s couple of cm above the vegetables. Add the stock and salt, cover with a lid and let it stew for 15 minutes.
- Add the drained chickpeas and two handfuls of chopped vegetables you chose. If necessary add a bit more water. Put the lid askew, reduce the heat to low and let it simmer for 15 more minutes.
- This curry is great as it is, but in order to round up the flavors and give that extra taste kick you need to pimp it while serving. So serve it in a bowl (with or without rice), squeeze over half a lemon/lime, add a spoonful of yogurt and chopped coriander/parsley leaves. If you’d like, you can serve it with turmeric marinated chicken skewers, warm bread or chapatis.