Quick Veg Curry
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.
|400g||jar tomato pasta sauce, e.g. napoletana or arrabbiata|
|400g||can cannellini beans, drained|
|280g||jar roasted red peppers, drained|
|½-1 tsp||chilli flakes|
|4 tsp||curry powder|
Place tomato sauce, beans, peppers, chilli and curry powder in a pan and bring to a simmer.
Cook gently for 2-3 minutes or until the curry is hot.
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.
Carnivore: brown some diced chicken, beef or pork in a pan then add the curry ingredients as per the recipe.
Different veg: feel free to add any veg you have on hand. Wilting some spinach or chard through will add a different dimension.
No chilli flakes? Use fresh chilli or chilli powder.
No curry powder? Replace with another spice blend such as garam masala or just use 2 teaspoons each of ground cumin and ground coriander.
No tomato sauce? Replace with canned tomatoes or tomato passata.