FoodCoop Recipes
Garam Masala Curry
Prep
20 minutes
Cook
40 minutes
Serves
4
Ingredients
2 tbsp vegetable or olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2.5cm piece fresh root ginger, grated
1-2 green chillies, deseeded and finely chopped
1 red pepper, deseeded and cut into small pieces
1. tbsp garam masala
1 tbsp medium curry powder
Good squirt (about 1 heaped tbsp) tomato purée
400ml tin light coconut milk 200ml vegetable stock
2 tsp demerara sugar
About 500g leftover roast chicken or lamb or beef, cut into chunks
Leftover roasted veg (eg 4 roast potatoes), cut into chunks
Handful of sultanas
Handful of fresh chopped coriander (optional)To serve: Basmati rice
Method
Heat the oil and fry the onion, garlic, ginger, chilli and pepper until just soft. Add the garam masala and curry powder and cook, stirring, for a few minutes. Add the tomato purée, coconut milk, stock and sugar and simmer gently for 15-20 minutes to reduce it slightly.
Add your leftover cooked meat and vegetables and the sultanas. Simmer for 15-20 minutes, stirring every now and then. Tasting the sauce every so often gives you an idea of whether it is going to be a hot one!
Scatter with coriander, if using, and serve with basmati rice. Poppadoms, naan bread and mango chutney are good accompaniments, too.
