Made with potatoes AND eaten with rice, I hate to sound like a cliché, but this is the best meal when hungover. Or moody. Or happy. Or hungry. I gave this to a friend when I was all four, and it was so good. She decided to bring some yoghurt which was really good with it as well. These are the staple ingredients which make it amazing, but I also added some other stuff which I found in my cupboards to bulk it out, these are written in italic. But you could honestly throw in anything.
–6 new potatoes
-A handful of veg from a bag of frozen Mediterranean vegetables. I found mine in Aldi, but Waitrose sell them too for only a £1! If you can’t find these, a bag of frozen, chunky vegetables (with broccoli, cauliflower, carrots and peas) is equally lovely, but first cook to packet instructions.
-4 tsp Bouillon Vegetable Stock powder mixed with 250 ml boiling water
-1x tin of chopped tomatoes
-3 tsp Patak’s Madras curry paste.
-Mixed Herbs, Cumin + Coriander, Garam Masala (any other Curry spice-cardamom pods, fenugrek, tumeric work perfectly)
–1x tin of kidney beans
-2 handfuls of spinach
-those frozen veg that you get in Sainsburys which included sweetcorn, peas, carrots and green beans.
-Enough rice for whoever’s eating
-Place the potatoes in a saucepan of water and bring to the boil. Leave simmering for 15 mins or until the potatoes are soft, but still a little hard in the middle when poked with a fork.
-Fry the onions in some olive oil, and add a bit of salt to prevent them from burning to the surface.
-Once soft and slightly brown, add the Medn Veggies and fry. IF USING CHUNKY VEGETABLES don’t add yet.
-The Medn vegetables should be soft and fully defrosted when you add the spices. This should include: 2 tsp of mixed herbs, 2 tsp of cumin, 2 tsp of coriander, and 1 tsp of Garam Masala, add these and continue to fry.
-This should be done for 2 minutes. Now add the chopped tomatoes, other veg if using, kidney beans, spinach, stock and curry paste. Stir well.
-Once the potatoes are done, chop each one in half and add to the curry. Now cook for at least 15-20 minutes. To save waiting time, cook your rice.
-Serve with rice and, if you want to splash out, some mango chutney or some lime pickle (it was well worth the investment). Obviously you SHOULD have tonnes left over (but it’s SOOO easy to finish the whole pot off), with these leftovers put them into tupperware in sensible portion sizes and place in the fridge/freezer for easy re-heatable curry in minutes.