As much as love to cook, there is something really wonderful about the simplicity of a one-pot meal that will have you covered for a couple of meals. Chili, soups, stews… you name it, I love it.
So obviously curry is up there, offering a great balance of nutrition, creamy goodness and spice.
Now, going out should really be limited to absolute necessity and I know a lot of us are getting a bit nervous about what to cook with the ever dwindling amount of groceries on hand before we have to go back out and face the world. So I pulled together my version of a curry that you could most likely do with things already available in your pantry, in order to limit grocery-shopping.
See below!
What you’ll need:
- 1 onion
- 2 cloves of garlic
- 2 potatoes (sweet or regular)
- 1 can of pees / or chickpeas
- 1 carrot
- 1 cup coconut milk
- 2 teaspoons yellow curry powder or 2 tablespoons of red curry paste, whichever you have!
- Optional: 1/4 teaspoon Cayenne pepper (if you’d like to add some heat!)
- Chili flakes
- Salt & pepper
- Coriander
- Optional: 1 pack of firm organic tofu (please don’t by non-organic tofu which is packed with all sorts of chemicals)
How to make it:
- In a large pot set on medium heat, cook chopped up onion and garlic in some olive oil until onions are slightly translucent.
- Peal and chop up the potatoes into small cubes, and add to the pot.
- Peal and slice the carrot and (you guessed it) add to the pot. Cook the vegetables for 5/10 min, stirring regularly.
- Add peas (or chickpeas) and coconut milk to the pot. Add chopped up tofu and Cayenne pepper if you wish. Cook over low heat for 40 minutes, stirring regularly.
- Add salt + pepper to taste. Serve with rice (or homemade naan if you’ve got that on hand!), topped with some chili flakes!