Any mixture of vegetables could be used in place of cabbage and broccoli here. If you want to add meat, it’s best to cook it through first, then remove it from the pan to make up the rest of the curry, adding the meat back in at the very end – this helps to avoid having under or overcooked meat. Vary the amount and strength of the curry powder to your personal taste.
Fry 1/2 onion, diced, and 2 cloves garlic, finely sliced, in a little oil until golden brown. Add 1 small potato, peeled and chopped into 1cm cubes, a handful of red cabbage, finely sliced, and a handful of purple sprouting broccoli, roughly chopped along the stem; fry over a medium heat until the broccoli leaves have wilted. Coat in 1/2 tsp coriander seed (ground or whole), 1/2 tsp cumin seed (ground or whole), 1 heaped tsp curry powder, then add 2 heaped tbsp gram (chickpea) flour and 2 heaped tbsp peanut butter. Fry for a few minutes, then slowly add approx. 1 cup of water, stirring into the mixture as you go, until the potato cubes are covered by liquid. Cook on a low heat for about 10 minutes, or until the potato is cooked through and the liquid has reduced to a thick sauce. Serves 1 alone or 2 with naan.
Adapted from a BBC Good Food recipe I tore out of a magazine years ago.
Snap and cook 1 portion of noodles (egg, udon, instant etc) according to packet instructions. While the noodles are cooking, thinly slice 1/4 green bell pepper, 1/4 courgette and 1 clove garlic, then fry in oil over a high heat for 2-3 minutes until beginning to soften. Turn down the heat and add 1 tbsp curry paste, 2 tbsp crunchy peanut butter, 1/2 cup water, 1/2 cup coconut milk, a pinch of chilli flakes and a large handful of frozen cooked prawns. Cook for 3-4 minutes until prawns are heated through. Stir in the noodles.
Serves 1; the soup base keeps in the fridge for a few days but it’s best to cook the noodles fresh for each portion otherwise they go soggy on reheating.
- Also very good with sliced button mushrooms, added with the prawns.
- The original recipe called for pak choi; I’ve also made this with spinach and chard. The stalks can be cooked with the garlic and leaves added with the prawns.
- For a hotter variation use a thinly sliced chilli pepper instead of the chilli flakes; fry them with the garlic
- You can use thai curry paste for this, although I don’t usually have it in the cupboard.
Adapted from a vegetarian recipe with the help of a friend. Not very authentic, but adaptable to whatever’s in the fridge.
Fry 1 medium onion or leek, thinly sliced and 2 cloves of garlic, crushed or thinly sliced, in a little oil in a large (preferably non-stick) saucepan for 5 minutes, or until onion/leek is beginning to soften. Add 1/2 cup brown or white rice, 1 heaped tbsp curry paste, a pinch of chilli flakes to taste, 1/2 tsp turmeric and 1 tsp garam masala and stir well until the spices coat the rice. Add 1 small head cauliflower, cut into florets, 1 small courgette, thickly sliced, a handful of broken cashew nuts, a handful of raisins and a 400ml can coconut milk. Bring to the boil, then turn down the heat and simmer, stirring occasionally, for 30-45 minutes (brown rice will take longer to cook), stirring occasionally and adding 1/2 cup water about halfway through the cooking time, until the rice is cooked through and the liquid has been absorbed.
Serves 2, or 3 with naans
- Easily scaled and frozen or eaten for leftovers. Keeps in the fridge for 2-3 days.
- Instead of coconut milk, any other non-dairy milk or 1/2 cup yoghurt and 1/2 cup water or stock may be used
- The best kind of cauliflower to use is romanesque, although it’s not always easy to get hold of! A mixture of cauliflower and broccoli can be used as well
- The turmeric, chilli flakes and garam masala can be substituted for an extra tsp of curry paste if you don’t have them
- If your cauliflower comes with leaves on, they can be added to the biriyani halfway through the cooking time
- I would suggest keeping the cauliflower but any other vegetables can be substituted in and out as you have them. Soft vegetables like peas, spinach etc should be added to the biriyani halfway through the cooking time, or else they’ll cook down to mulch.