Part of Monday’s mega shop had included bargain vegetables like okra and aubergine so a vegetable curry was well in mind. We stopped off at the Indian supermarket where they had run out of fresh coriander of all things, so it had to be a bunch of methi instead. We also got tinned chick peas, what turned out to be a great new pickle, and the odd spices we’d run out of.
The heart of the meal was to be lamb curry – yep, straight from it’s short rest in the freezer.
To go with it a vegetable curry of ochra, baby aubergines, a bit of onion and that can of chick peas. All the veg were put to sweat whilst I added some coconut milk to the base curry sauce that someone had already thoughtfully prepared from scratch. As soon as the vegetables were ready the sauce was sploshed on, the chopped methi and peas added and the whole left to simmer.
Even the rice had been precooked – seven portions of organic brown, white and wild rice mix, all ready for the freezer too. So all there was to do was to heat and eat: we just put a portion in a dariole dish and cling film for reheating in the microwave. The size of the dish btw helps avoid over large portions.
The ready made chapatis were unusually good, being reheated by placing directly on the iron heat diffuser we use on the cooker – a kind of mini griddle. The new chutney great. Plain yohourt to blob on and all is good.