Poor man Curry
This is not a curry. It uses a little of mild curry powder to disguise the fact that you have used whatever vegetables were languishing in the fridge.
It can be used with pasta, rice, baked or mashed potatoes. It is cheap. These days it is a requisite condition. The cows are not fat anymore and I cannot see them coming back in a hurry. The days of lobster Thermidor and Beef Wellington will be memories to pass on to the next generations who will wonder how the hell we managed these extravagances.
In fact we did not manage. Some of us thought they could when in fact they could not. Hence the mess we are in.
This is what I found in my fridge the other day:
3 aubergines beginning to get middle age wrinkles
2 onions shooting green stalks
4 cherry tomatoes past their salad status
1 soft green pepper
2 mangoes so soft you could have spread them on bread (it could be bananas or apples)
2 carrots that had seen stiffer days
Chop all vegetables and fruit in small pieces and fry gently in a little butter and any vegetable oil. Margarine is a nasty product and does not work for frying. Or for anything come to that.
When soft add one teaspoon of mild curry powder and stir. Add a small carton of tomato puree and crush two stock cubes over the whole lot. I added a little white wine, the gut rot sold in carton, but you can just add water. Stir well and leave it to simmer on a very low fire until everything goes gooey. About 15 minutes. Check the seasoning. I had in my spice cupboard a few sultanas and chopped almonds. I added that to the sauce. Do not overcook it. It still has to have a bite to it apart from the fact that it is energy wasteful.
I served it with rice and as we had some left-over cooked meat from the day before I chopped it fine and added it to the sauce. But this is entirely optional. We would have been happy to have the sauce just with the rice. The quantities above gave me enough for one meal for two and two plastic containers that used to contain ice-cream long time ago. It freezes very well.
These days the slogan is: make do with what you have got.
I forgot that I also found some frozen fresh coriander leaves. I crushed a good handful on the whole lot. Parsley will do as well.
Bon appetit!
Jocelyne
It can be used with pasta, rice, baked or mashed potatoes. It is cheap. These days it is a requisite condition. The cows are not fat anymore and I cannot see them coming back in a hurry. The days of lobster Thermidor and Beef Wellington will be memories to pass on to the next generations who will wonder how the hell we managed these extravagances.
In fact we did not manage. Some of us thought they could when in fact they could not. Hence the mess we are in.
This is what I found in my fridge the other day:
3 aubergines beginning to get middle age wrinkles
2 onions shooting green stalks
4 cherry tomatoes past their salad status
1 soft green pepper
2 mangoes so soft you could have spread them on bread (it could be bananas or apples)
2 carrots that had seen stiffer days
Chop all vegetables and fruit in small pieces and fry gently in a little butter and any vegetable oil. Margarine is a nasty product and does not work for frying. Or for anything come to that.
When soft add one teaspoon of mild curry powder and stir. Add a small carton of tomato puree and crush two stock cubes over the whole lot. I added a little white wine, the gut rot sold in carton, but you can just add water. Stir well and leave it to simmer on a very low fire until everything goes gooey. About 15 minutes. Check the seasoning. I had in my spice cupboard a few sultanas and chopped almonds. I added that to the sauce. Do not overcook it. It still has to have a bite to it apart from the fact that it is energy wasteful.
I served it with rice and as we had some left-over cooked meat from the day before I chopped it fine and added it to the sauce. But this is entirely optional. We would have been happy to have the sauce just with the rice. The quantities above gave me enough for one meal for two and two plastic containers that used to contain ice-cream long time ago. It freezes very well.
These days the slogan is: make do with what you have got.
I forgot that I also found some frozen fresh coriander leaves. I crushed a good handful on the whole lot. Parsley will do as well.
Bon appetit!
Jocelyne
