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Weekdays are hectic, aren’t they? It’s work, work, work and now that the season has begun, the rush is CRAZY. The thought of cooking will provide you with a headache and honestly, I couldn’t agree with you more. Who wants to slave over a hot stove after a tiring day of dealing with difficult people? No one.
However in my case I have no choice but to engage in this activity. I am not at all a fan of food purchased from outside, especially when it is very pricey. It’s a luxury I cannot afford every day. Therefore to make my life easier, I resort to easy lunch options.
As a rule, my rice and curry needs to consist of at least three vegetables. But I don’t have the time to make three separate dishes. Hence I develop mixed vegetable curries such as this.
These are the sort of curries that one can easily conjure without dedicating much time - you can cook while cutting and chopping.
If you are able to allocate half an hour of your time to prepare lunch, do consider this recipe for a convenient and delicious meal option.
Ingredients
200g of green beans
2 carrots
3 potatoes (medium size)
8 spring onions
2 green chillies
2 cloves of garlic
2 cups of coconut milk
1 tsp of mustard seeds
1 tsp of lime juice
1 ½ tsp of turmeric powder
½ tsp of unroasted curry powder
½ tsp of chilli flakes
1 tsp of chilli powder (roasted)
½ tsp of oil
5 -6 curry (Karapincha) leaves
Salt
Pepper
Directions
Wash, peel and cut the potato in to quarters.
Dump the cut potato in to a saucepan, pour water in to the pan covering the potato and add two teaspoons of salt to it.
Place the pan on a medium high flame and let the potatoes boil.
While the potatoes are boiling, wash, peel and fine dice the spring onions.
Mince the garlic cloves.
Wash and slice the green chillies and green beans.
On a medium high flame, heat up the oil in a heavy based saucepan.
Add the mustard seeds in and let it sputter.
Add the garlic to it and let it fry.
Add the spring onions, chilli flakes and a teaspoon of pepper in to the pan and sauté.
Once the onions start to change colour, add the beans, the green chillies and two teaspoons of salt to the pan, pour a cup of water (just covering the beans) and boil on a low flame.
While the beans are boiling, wash, peel and cut the carrots in to thick pieces. Add it to the boiling beans.
After the potatoes have boiled drain them, cut them further in to halves and set aside.
Once the carrot and beans have boiled, add the turmeric to them and stir.
Then pour in the coconut milk, stir and cook for a few minutes.
Dump the potatoes and curry leaves in to it and stir.
Add a teaspoon of salt, curry powder and chilli powder to the curry, lower the flame and close the lid of the pan, and let it cook for minute.
Then add the lime juice to the curry, stir and let it simmer.
Disasters, Warnings and Tips
Serve this curry with some rice. YUM!
I want to make a masala version of this. Will share when I do.
My oven is still broken. Taking it to the agents this week.
If you have added a little too much of turmeric and you wish to salvage it, add an extra ¼ cup of thick coconut milk to the curry.
Feel free to go crazy with this recipe. Add some green peas to it.
I ran out of Green Chillies for this recipe. But I insist that you include it.
You can add the carrots and beans together and then boil them together. I just prefer to have a little bite in my carrot.
Cleaning beans is annoying.
I was rushed making this, so could not make time for as many pictures. Sad.
Text by Shazzana Hamid
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