Curry in a Hurry

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Curry In A Hurry
You can twist this easy curry recipe in any way you like. Why not try it with chicken to create your own chicken curry, or add spice for a Thai green curry.
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PREP TIME

5 mins 

COOKING TIME

25 mins 

COOKING TIME

25 mins 

INGREDIENTS

Pick a Base

  • Rice, any kind of potatoes

Use up your fruit & veg

  • Carrots, onion, garlic, spinach or any other leftover vegetables

Add an optional protein

  • Chicken, fish or lentils

Add a magic touch

  • 1 cup Coconut milk, 1 tbsp Curry paste or powder, 1 tbsp Ginger

Advice

  • Nutritional values may vary based on your choice of ingredients and serving size

METHOD

  1. Heat oil in a pan over medium heat and cook 1/2 cup of onion with oil. Add 1 clove of garlic, and thumb size grated ginger until softened, about 5 minutes.

  2. Add your 1 cup of potatoes (if any), 1 cup of protein source, 2 cups left over vegetables and part one of the magic touch: the coconut milk (1 cup).

  3. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

  4. Season with curry paste as final magic touch. Serve with rice.

If you have left over spinach (or any other green leafy vegetable), just add right before serving. Tasty with Sriracha or chili garlic sauce on the side. 
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