Making a curry is a great way to transform odd bits of old veggies into a delicious dinner worthy of sharing with your landlord upstairs. In that way I guess curry is Indian Bubble ‘n’ Squeak.
Here’s what I’m using today…
- 1 broccoli stalk
- 1/2 a tomato
- 1/2 a capsicum (you might call it bell pepper)
- The last 3 pieces of fake chicken
- 2 small zucchinis
The method is simply to throw all the chopped veggies in together and boil them until the potatoes are just about to disintegrate. I can never work out if it’s better to add the curry powder at the beginning or end so these days I do both.
You can see in the picture to the right that I’ve started with a little Nuttelex and curry powder, which simmer together for half a minute 
before th
e water and veggies are added and the wok is covered.
I guess cooking will take about half an hour depending on the heat.
Add water as needed while cooking so that the finished product is wet on the verge of runniness. Add salt and curry powder to taste.
Almost there...
Add a little grapefruit, lemon or lime juice to make the taste a little jumpy, as well as to unlock the nutritional value of the veggies (that makes up for cooking the nutrients out of them).
If it’s lunchtime, serve with rice for an extra filling meal. If it’s dinner, the potatoes should already have enough carbs for you.
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