Malayasian-ish veg curry
We had a meal in the local Malaysian restaurant last week, and it was utterly delicious, so I thought I’d have a bash at creating my own. I didn’t bother looking up recipes - it’s more fun to try to recreate a dish, in my opinion.
In the fridge veg drawers was a load of stuff that really needed eating up, so I chopped up:
- 2 courgettes
- 1 aubergine
- 1 leek
- a bunch of lovely sweet carrots from my sister-in-law’s garden
- half a yellow pepper
- a butternut squash that was actually starting to go mouldy - oh the shame …
These were all hurled into the slow cooker. Then I fried off finely chopped garlic and ginger, and a chopped onion. Into the frying pan went a tin of chopped tonatoes, two dessert spoonfuls of smooth peanut butter (I think this might have been too much), some tamarind paste, cumin, coriander, allspice and cinnamon, black pepper. Cooked the sauce down a bit, then left it to cool.
This morning, I heated it up again, then lobbed it on top of the veg and switched the slow cooker on while we were out for the day at Driffield County Show (cracking day out!). There is a Smell from the kitchen, and I’m just about to put some rice on to accompany it for our supper.
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Mirrored from Reactive Cooking.