Last Night's Dinner 23

Two vegetarian curries for you

This is a post for my paid subscribers with two recipes instead of the usual one as I am playing catch up a bit. And also, it is what we did actually eat. As usual it has a long preview, up to and including the first set of recipe ingredients. I have been debating with myself about these previews because I know some people find them annoying, but the majority of you have indicated that you prefer them, so I am leaving as is for the time being.

We are away for a week this Saturday and although we will be in a holiday cottage and I can take food with us, when I am on holiday I do prefer to buy as much food locally as possible. And we’re going to be in Cornwall so absolutely spoilt for choice (I have a list). It also means the fridge does get a proper clear out which probably (definitely) does not happen as much as it should. In particular the vegetable/salad drawers are now empty and I am working my way through the contents.

Last night everyone wanted spice and Lilly was with us and she always wants vegetarian, so I made two curries. This worked for everyone because carnivorous Adam had already eaten what I consider to be a 4 portion steak and ale pie for breakfast (I was not in when this happened, so nothing to do with me, but I can’t say I disapprove. I eat all sorts of things for breakfast). And then for lunch, I had a large stale bloomer type loaf to use up and made a large sandwich based very loosely on a muffaletta but with fried cooking chorizo and lots of melted cheese. It was pretty amazing, actually, and I’m going to write about it soon here as it did have pressure cooked elements in it….

Anyway, yes, vegetarian curries plus a big pile of cooked rice left over from the weekend. I have taken to cooking large batches of rice at once - it’s useful to have in the fridge because I have a son who is constantly snacking on carbs and makes himself fried rice regularly. But also, it reheats so easily either in the pressure cooker with whatever I am cooking or just by pouring over freshly boiled water.

So today’s curries - a mushroom, chard and tomato curry, with coconut milk and curry leaves. And a parsnip, carrot and aubergine curry, thickened with lentils. I don’t think I’ve ever made such a thing as a parsnip curry in my life and frankly, did not expect to like it. And part of me still thinks the only way parsnip should be cooked is roast (I include pressure roasting here). But it did actually go down very well so worth recording here, not least because some of you have asked for more recipes using British grown root vegetables.

I do wish it kept these glorious colours when cooked

Mushroom, Chard and Tomato Curry

I made this and realised I had forgotten to add the garlic and ginger. This is partly because currently my garlic comes out of a jar from the fridge (a very pure puree of garlic and oil, made for me by a Malaysian neighbour who makes industrial amounts at once, it is so SO USEFUL but making me lazy), so it is often out of sight, out of mind. But actually, the curry did taste good without, so I haven’t included them in the recipe either - you can add if can’t comprehend the idea of curry without garlic and ginger.

The other thing about this curry is that it combines fresh tomato - just left whole - and coconut milk. This is one of my favourite things to do. They both have very different types of sweetness which compliment one another well. I love mellow coconut milk and the sharper more acidic pop from the cherry tomato. I am probably over using this combination!

Ingredients:

2 tsp coconut oil

350g chard, stems and leaves separated, sliced

a handful of curry leaves

1/2 tsp each mustard and nigella seeds

250g mushrooms (any you like), sliced, halved or left whole, depending on size

1/2 tsp each ground cinnamon, turmeric, fenugreek, cumin, black pepper, chilli powder (or use your favourite curry powder)

400ml coconut milk (the tinned one for cooking, not the carton. Can’t believe I’m having to make the distinction but amazingly the confusion appears to be real)

250g cherry tomatoes, left whole