Post by kickingfrog on Sept 1, 2013 10:53:01 GMT
Adventures in a meat-free cottage:
Whatever’s-in-the-fridge curry
BY JACK MONROE (OURSOUTHEND) on AUGUST 24, 2013 •
Ingredients (Serves 4):
1 onion
2 cloves of garlic
1 potato
1 carrot
1 400g carton of chopped tomatoes
1 stock cube (I used vegetable)
Teaspoon of cumin
Teaspoon of turmeric
1 small red chilli or pinch of dried
2 handfuls of green beans
First, peel and finely slice the garlic, and peel and chop the onion. Toss into a frying pan, sauté pan or non stick saucepan with a little oil on a low heat to soften. Add the chilli and cumin and stir in.
Meanwhile, prepare the veg. Wash and dice the potato and carrot, and trim and halve the green beans.
Add the potato and carrot to the pot and stir in, leaving the green beans to one side. Pour over the carton of chopped tomatoes, then if using a can, fill it with cold water and pour into the pan. (If your tomatoes came in a cardboard Tetra-Pak carton, like mine do, add a generous mug of water instead). Chop and add the stock cube, and stir well to combine. Turn the heat up to medium, srubbishing the sides of the pan occasionally to mix in the reducing, caramelised sauce from the bottom and edges. Simmer for 20 minutes, until the vegetables are softened, and remove from the heat.
The next stage is optional – I allow my curry to cool completely for at least an hour, developing the flavours and thickening the sauce, tossing the green beans in and heating through to serve. (Back in the day, I would have gently simmered it for that hour on the lowest of flames, but have since discovered that I can achieve the same result without using an hour of fire burning away in the background…)
Blast through on a high heat before serving, and enjoy.
Jack Monroe. Follow me on Twitter @msjackmonroe. Find me on Facebook at www.facebook.com/agirlcalledjack
A Girl Called Jack is available to order at Waterstones: m.waterstones.com/BookDetails.aspx?bookId=10013935 or on Amazon: www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947
Whatever’s-in-the-fridge curry
BY JACK MONROE (OURSOUTHEND) on AUGUST 24, 2013 •
Ingredients (Serves 4):
1 onion
2 cloves of garlic
1 potato
1 carrot
1 400g carton of chopped tomatoes
1 stock cube (I used vegetable)
Teaspoon of cumin
Teaspoon of turmeric
1 small red chilli or pinch of dried
2 handfuls of green beans
First, peel and finely slice the garlic, and peel and chop the onion. Toss into a frying pan, sauté pan or non stick saucepan with a little oil on a low heat to soften. Add the chilli and cumin and stir in.
Meanwhile, prepare the veg. Wash and dice the potato and carrot, and trim and halve the green beans.
Add the potato and carrot to the pot and stir in, leaving the green beans to one side. Pour over the carton of chopped tomatoes, then if using a can, fill it with cold water and pour into the pan. (If your tomatoes came in a cardboard Tetra-Pak carton, like mine do, add a generous mug of water instead). Chop and add the stock cube, and stir well to combine. Turn the heat up to medium, srubbishing the sides of the pan occasionally to mix in the reducing, caramelised sauce from the bottom and edges. Simmer for 20 minutes, until the vegetables are softened, and remove from the heat.
The next stage is optional – I allow my curry to cool completely for at least an hour, developing the flavours and thickening the sauce, tossing the green beans in and heating through to serve. (Back in the day, I would have gently simmered it for that hour on the lowest of flames, but have since discovered that I can achieve the same result without using an hour of fire burning away in the background…)
Blast through on a high heat before serving, and enjoy.
Jack Monroe. Follow me on Twitter @msjackmonroe. Find me on Facebook at www.facebook.com/agirlcalledjack
A Girl Called Jack is available to order at Waterstones: m.waterstones.com/BookDetails.aspx?bookId=10013935 or on Amazon: www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947