This curry is so delicious and costs almost nothing to make. Although the sauces are slightly expensive to purchase, a bottle goes a long, long way, making the per meal cost of the sauce fairly low. It is also incredibly filling, with cauliflower and garbanzo beans. I serve it with homemade samosas or rice.
Veggie Curry (tonight’s version)
- 1 head cauliflower, chopped into large pieces
- 4 carrots, largely chopped
- 1 15 oz can garbanzo beans
- 1 veggie bouillon cube
- 1 tablespoon Patak’s curry paste
- 2 tablespoons sour cream
- you can also add chopped potatoes or onion or zucchini, or whatever veggies you have on hand!
Steam the vegetables with the bouillon cube until soft, then drain. Mix the curry paste with the sour cream and let sit, covered for fifteen minutes.
I use leftover mashed potatoes to make samosas, mixed with some curry powder to taste and peas. Then spread on a pie crust and cover with another pie crust, bake at 350° until brown and crispy. I admit it- this in no way resembles real samosas, but it’s a good way to use leftover mashed potatoes!
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{ 4 comments }
Oooh, sounds yummy! Thanks! I love recipes that don’t really require a recipe; you just make it.
Do you always use that flavor of curry paste? And do you have any thoughts on what would make a good substitute, texture-wise, for the cauliflower?
Gabriels last blog post..Trail of Lights
@Gabriel, I always use that brand of spices and pastes, though maybe not that flavor. And instead of the cauliflower you could use potatoes or really anything else you have on hand!
I would add a little whole mustard seed to the potatoes before mixing with the peas. Did you make any kind of dipping sauce?
Nates last blog post..Merry Christmas from House of Annie
@Nate,
Mustard seeds are a good idea! I like the Patek’s lime relish, mixed with a little plain or Greek style yogurt to dip in. You could also use some raspberry jam, for the sweet part of the sweet/tangy sauces.