Curry - Indian style
Nanny and Pop's vindaloo Curry (Vindaloo means cooked with vinegar, not a really hot curry!) and was usually minced beef or chicken in our family but can be whatever you prefer
Ingredients:
1 or 2 tablespoons of Curry powder per person, (use what you like, mild, medium or hot.) Or if you do have a cupboard full of spices, use a tablespoon of each of the following: cumin, coriander, turmeric and chilli to suit your taste.
4 tablespoons of Rapeseed oil or sunflower oil
1/2 a medium Onion per person, chopped
1 Garlic clove - at least per person, more if you like garlic. chopped finely or grated
1 cm of Fresh ginger - per person, chopped or grated
1 carrot and 1 celery stalk, washed and cut into small pieces (if you have them)
100 gms of minced beef or lamb, or 2 Chicken pieces per person (thighs, drumsticks or wings on the bone), or if you want a vegetarian version use vegetables of your choice (is is good with Aubergine/Mushrooms/Sweet potato/leeks/turnips) and if you want a fish version of course use fish of your choice or even a can of tuna.
1/2 potato per person washed and cubed bite size pieces
¼ cup of Vinegar (chip shop malt vinegar is great, others work too)
1 mug of Stock pp (1 cube per person) again, your choice of flavour chicken/beef/veg/fish
A cup of frozen peas
Salt and pepper to taste
Fresh coriander leaves finely chopped to finish each plate (if you like them)
How to:
Heat up your large saucepan - medium heat and add the curry powder or individual dry spices to toast for 1 minute when you should be able to smell them toasting
Add the oil and then the onions and garlic until they are translucent, next the carrot and celery, cook for another minute and then your meat. The meat will take 10 mins longer to cook than the vegetables so if you are making a vegetarian version, don’t add these yet.
Once the meat has browned a little, add the vinegar and the stock and then the cubed potatoes, and any other root vegetables, and cook for another 10 mins. or until the potatoes are nearly cooked but not soft. If you want a fish or vegetable version - now add these for the final 5 mins of cooking.
Taste and add any salt or pepper if you need it and finally add the frozen peas when you are 5 mins away from serving and turn off the heat. Leave for 5 mins.
Now you are ready to serve - so sprinkle your chopped fresh coriander/parsley/chives, whichever you like and serve with plain boiled rice, or flat breads, but with all the veg and potatoes in there it is a meal in itself, so can be eaten on its own and will definitely give you your 5 a day (if you have put them in).