- Very High
- Washing up
- 2 tablespoons of curry powder (I use Schwartz Bombay Crushed Medium)
- An onion
- A courgette (it is a vegetable)
- A pepper (a big one, not a chili)
- Tin of tomatoes
- Tin of chick peas
- Mango chutney
- Single cream
- Olive oil
- Also recommended:
- Rice (try a ready-to-microwave pilau rice)
- Naan bread (fresh - Waitrose do the best ones)
- Frying pan
- Plus whatever the rice and naan bread needs.
Before starting, examine the cooking instructions for your particular type of rice - it might need to go on before the curry.
- Cut up the onion: cut off the bits sticking out either end, peel off the brown bits. Discard all that and keep the white middle. Cut the white bit into little cubes.
- Cut up pepper and the corgette into small chunks.
- Put the frying pan on the hob so it gets warm. Don't be a wuss, put the heat on the highest setting, and keep it there.
- Put a little bit of olive oil into the bottom of the frying pan, and add the onion.
- Leave it to cook until it's soft (about 3 minutes).
- Add the 2 tablespoons of curry powder.
- Add the tin of tomatoes, and the pepper and corgette which you have already cut up.
- Drain the tin of chick peas, and add them to the frying pan.
- Stir for about 15 minutes. Keep it moist by adding water - not too much, and add it only when needed, but I find it sometimes ends up being as much as ~20 tablespoons.
- During this 15 minutes, you could cook your microwave rice, heat up your naan bread, or watch the television.
- When 15 minutes has passed, pull out a chick pea or chunk of corgette, eat it and see if it is tender enough for you. If not, cook for another few minutes.
- Add a few tablespoons of mango chutney to the frying pan. If in doubt, try 3 tablespoons.
- Pour in a bit of the cream. Stir a bit, and see how it looks. Add a bit more cream until it looks good. I go for most of a small pot.
- Stir around until the mango chutney and cream is fully mixed in.
Best served with luxury rice and tasty naans.