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;

Ingredients:

  • 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)

Method:

  1. Pour enough water into the pan to just cover the bottom and heat it on the stove.
  2. 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.
  3. Stir in the curry powder, garam masala, and turmeric until it makes a paste.
  4. 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.
  5. 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!)

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