Friday, 28 October 2011

Vegitarian Curry

Sometimes as a student, you've run out of money for the week and can't go shopping without going over budget, the easiest thing to do is make weird concoctions in the hope you end up with something tasty. This is a kind of unusual curry that started off with a vague plan then degenerated into a lob pot.

1 tin of chick peas
1 onion
1 teaspoon of peanut butter
1 teaspoon of chilli oil
1 teaspoon of ground turmeric 
1 heaped teaspoon of mild curry powder
1 tea spoon of paprika
1 tea spoon of ketchup
2 teaspoons of tomato paste
A tiny amount of ginger (it would have been nicer without this to be honest)

First finely chop the onion and add it to a frying pan with the chilli oil. Cook on a medium heat and allow to slightly burn on the edges to add a hint of carbon. I don't know why but its a better alternative for curries to have a slightly over cooked onion than a properly cooked one. 

Then add the curry powder and turmeric. Stir well into the onions so they are totally coated in the powder.

Then I peeled a tiny lump of ginger and chopped it roughly, honestly in future I would skip this part I just had a dog end of ginger that needed eating. Maybe chopped ridiculously fine it wouldn't be as noticeable but the occasional ginger hit was a bit odd. 

Then add half a can of chickpeas, you can use the remainder for homemade hummus :) delicious

Then add half a cup full off water or stock to make the curry sauce. 

Then add a squeeze of tomato paste and a lump of peanut butter. Then mix well.

As you can see from the picture, I forgot to buy rice so I ate my curry with pasta. Add the paprika and the tomato ketchup to the mixture. I used tomato ketchup because it adds sweetness. 

Then add handful of either sliced pepper or frozen peppers. Cook until done. Then serve. It doesn't look glamourous but it sure is tasty.

Belinda Stepford

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