This week’s castaway adventure called for some last minute fridge-raiding to ensure we had a tasty dinner. I knew that I wanted to take chopped veg with us as this would mean less baggage weight and more time to chill and enjoy the view, so I chopped the veg and measured the spices before we left. The actual veg used to fill out our curry was simply what needed using up from the fridge – use whatever you have to hand. Corguette, sweet potato and butternut squash would make delicious additions or substitutions.
I’m a big fan of minimising washing up, so one-pot curry is a solid favourite of mine at home as well as on the road. Here’s how it’s made;
- Water (a couple of cups)
- 1 onion chopped to your preference
- 1tbsp curry powder (2tbsp if you prefer more spice)
- 1tbsp garam masala
- 1tsp tumeric
- 1 tin of coconut milk (400ml)
- Half a carrot, sliced
- Half a tin of chickpeas
- A quarter of a broccoli, broken into small pieces
- 1 veggie stock cube
- 1 cup rice (I mixed wild rice with long grain)
- Pour enough water into the pan to just cover the bottom and heat it on the stove.
- Add the chopped onion and water-fry until the onion turns clear – it might be better to fry in oil if you have some with you.
- Stir in the curry powder, garam masala, and turmeric until it makes a paste.
- Add the tin of coconut milk, chickpeas, carrot, broccoli, stock cube, rice, and a little more water then simmer on the stove with the lid on, stirring every few minutes. Add more water if your curry looks as though it’s drying out.
- The rice and veg should be cooked after 10-15 minutes, this often goes really quickly when you’re enjoying a great view (and a cup of wine!)