Quick Curry

For busy weeknights and/or when you need to clear all the old veg out of your fridge! This baby is whipped up in around the time it takes to cook the rice (maybe slightly longer...but not by much!), and it's perfect for when you're strapped for time, with the family hovering around the fridge waiting to be fed.

Ingredients

Olive or coconut oil, for frying

300g frozen prawns (can use diced chicken or tofu instead/as well as)

2-3 garlic cloves finely diced

2cm knob ginger, finely grated 

½ onion or 1-2 spring onions, finely diced

2 tsp mild curry powder

1 tsp turmeric

3-4 cups chopped veg (whatever ya got in the fridge! Carrot, cauli, broccoli, peas, green beans, zucchini, pumpkin, kale, celery etc etc)

1 cup chicken/veggie stock

½ jar coconut cream

tamari/soy sauce to taste

Approx 1.5 cups uncooked rice

Optional garnishes: chilli oil crisp, coriander, diced spring onion, fried shallots, squeeze of lime juice.

Method

1. Prep everything: finely dice garlic + onion, grate ginger and chop your veg into bite-sized pieces. 

2. Cook rice: Get your rice on to cook according to packet instructions, so it's ready around the same time as the curry.

3. Sauté aromatics: Heat a splash of oil in a large pan or wok over medium heat. Add  onion,  garlic and ginger and cook, stirring, until soft and fragrant. Stir in curry powder and turmeric and cook for another minute until fragrant.

4. Add harder veg first: Add any firmer veg (carrot, cauliflower, pumpkin, celery) to the pan and stir to coat in the spices.

5. Add stock and simmer: Pour in stock, bring to a simmer, and cook until the harder veg is starting to soften.

6. Add protein and remaining veg: Add prawns (or diced chicken/tofu) along with any quicker-cooking veg (broccoli, peas, beans, zucchini, kale). Simmer until the protein is cooked through and veg is tender to your liking.

7. Finish the curry: Stir through coconut cream and tamari or soy sauce, tasting and adjusting soy/tamari as you like. Warm through gently + it’s ready! 

8. Serve: Ladle curry into bowls on top of your cooked rice, garnish with your chosen toppings and enjoy!