Garam Masala Curry
Serves: 4
Preparation: 20 minutes
Cooking Time: 30-40 minutes
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.
