Another great way to use up whatever odds and ends are left in the kitchen at the end of the week is a nice big pot of curry! This week, I picked up a jar of Patak’s Hot Curry Paste to make my life a little easier.
Image from amazon.com
And it worked! I chopped up potatoes and carrots and threw them into a hot pot with a little canola oil and sauteed them for a few minutes until they were starting to soften. Then I added several tablespoons of the yummy curry paste and a can of diced tomatoes. I cooked a pot of instant brown rice alongside the big pot of bubbling curry. I added my frozen green beans, frozen corn, and a can of chickpeas. When the potatoes were tender, I added the chopped broccoli florets and a few already-cooked leftover green peas and cooked the curry for another five minutes or so. Then I turned off the heat and added about half a bag of spinach and a bunch of chopped green onions, stirring it all together until the spinach wilted. Aaron and I ate the curry on top of the hot cooked brown rice.
Lots and Lots of Vegetables!
I loved eating this because there were so many different colors, flavors, and textures in the bowl, and it makes me feel good to eat a meal with so many different types of vegetables.
I took this picture shortly before I had the idea of adding a few tablespoons of plain nonfat yogurt and a sprinkle of cashew nuts to the top. The yogurt added a lovely creamy texture and a tangy flavor that matched the flavor of the curry nicely. Be careful when adding yogurt to anything that is hot and bubbly, however. It can curdle!
Curry Close-up!
The verdict on the Patak’s Curry Paste is a big thumbs up. It is much easier than me attempting to understand the mysteries of Indian spices, and it tastes very good. Previously, I had either tried to season curries on my own, or bought a jar of Patak’s Cooking Sauce. A jar of the cooking sauce costs about $3.50 and contains enough for about 3-4 servings, but a jar of curry paste costs around $4.25 and contains enough for 10 servings. Since I find that the paste is more cost-effective, that is definitely what I will buy from now on.
YES. I love Patak’s — a wintertime staple! All their flavors are delicious. I stretch out the servings to about double by adding two cans of coconut milk, extra veggies/meat, and then a big handful of fresh cilantro right before serving — I let the slow cooker do the work. I love the yogurt idea! As a leftover, if it’s really soupy, I’ll pour it over a little dry couscous, microwave it, and let it soak up all the excess sauce. It just gets better the more days after it gets cooked!
The weather has been much cooler this week, a little bit of fall in the air. Perfect time for curry.
Coconut milk would be great in this!
You’re absolutely right about the leftovers. It definitely improved after spending the night in my fridge – I just had a bowl for lunch.
Terrific vegetarian weeknight meal. I like Wasabi Prime’s idea of adding coconut milk too.
Wasabi Prime has all kinds of good ideas!
im always up for a nice and simple home cooked meal. especially after work.
Same here! A meal like this is very comforting to me.
Wow, I’ve always wanted to make curry but have just been too intimidated to try – looks looks so good though! I’m definitely keeping the recipe! Thanks!
Haha, not so much a recipe as “Go buy a jar of Patak’s!” Good luck.
great, now I def want curry for dinner tonight!
haha, you’re welcome?
Mm, random leftover veg definitely has its home in a curry. I love the colours it creates too! I too am at the early stage of preferring to use Pataks jars and the like, rather than attempting to make my own pastes yet!
Cheers
Hungry Jenny x
i usually cook curry with meat and chicken and it is usually simmers this is my first time,seeing vegetable curry and it is sauteing. Worth trying I think. Nice!