Vegetable Curry

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Originally Posted by: Jagtpanther

I've got a dish that I cook quite often, thanks to how simple and tasty it is Here is a step-by-step of how to make a rather pleasant vegetable curry for your evening meal. It takes about 30 minutes from start to finish, including preparation. Total cost is probably around £4 or $7 for two. I'm sorry the pictures are large, I'm having problems with my iBook's Adobe CS install, and my backup machine is gone too...


  • Small bag of Leaf Spinach
  • Two handfuls of mushrooms
  • Tin of Chickpeas
  • Tin of Chopped Tomatoes
  • Tin of Coconut Milk
  • 2 tsp Curry Powder
  • 2 Bay leaves
  • 1 clove garlic



Wash and slice the mushrooms - don't be too picky, that's what your immune system is for! Mince the garlic and then fry it all in hot oil or ghee. You're really meant to have half onions and half mushrooms, but I couldn't find any onions, so just pretend we've added half and half.


After you've fried them for about 5 minutes add in the tins - I like my curry thicker than most so I only add 2/3 of the Coconut milk. It'll look something like this:


Yum! Now, mix it up, then add the curry powder and bay leaves. You don't have to , and most of the time I don't bother - but it makes it taste more 'ethnic'. It's at this stage you can add Cayenne Pepper, Chilii Powder or crushed dried chillis for a bit of a kick - with something as subtle as this curry though, I don't normally bother.


Now, it doesn't look great does it? Well, nevermind - just sit that baby right there on high and let all the liquid reduce down. Assault your girlfriend (goon: Appojus) with the camera while she washes plates.


Then, after 10 minutes or so you're ready to add the spinach.


Now the spinach is in, let it reduce down for another 10-15 minutes. Your chickpeas should be nice and tender, the spinach will be soft and the 'sauce' should be nice and gloopy thick


Serve up with some steamed basmati rice and some naan bread and you're good!