Friday night COVID curry night

This is not a recipe.

I came up with this idea during COVID when we were all trying to minimise trips to the supermarket. I think one night I was looking through my pantry and found a jar of curry paste and it all developed from there. Since then it has become quite the Friday night dinner.

This is food tossing at it’s best.

Anything goes what ever meat you have, whatever vegetables you have. It’s a great opportunity to clean out the fridge.

When choosing a curry paste look for ones which have zero or near to zero sugar. I have tried a number of these and find them to be constantly good. They are very concentrated and don’t cost much so therefore work out to be very cost effective. They are available from most supermarkets, if not pick one up from your local Asian grocery store. Most of the more popular ones are full of fillers and sugar and in my view inferior.

It’s also great as a vegetarian or vegan option.

What I do is fry of some onion add whatever meat I’m using and brown, add the curry paste and cook, stir for a few minutes. Then add the vegetables with the denser ones going in first. I then usually add a little tomato paste and some water and cook until everything is tender. The cooking time is different for each meat. At the end I season with salt and fold in some natural yoghurt.

I serve this with pompadums and a couple of Indian chutneys.

The one I have used beef, pumpkin, sprouts, parsnip and baby spinach.