In her video tutorial for Super Easy Butter Tofu author and chef, Adele McConnell showed us how to make an Indian curry paste which will be the base of this week’s Bottom of the Crisper Vegetable Curry. The beauty of this recipe is that you use what you have or what’s at the bottom of your crisper!
Each year Victorians throw away 250,000 tonnes of edible food a year! So let’s get creative with our food waste and not let it go to waste! Love Food Hate Waste also has some great planning tips to prevent food waste and help you save money!
Indian Curry Paste Ingredients:
- 1 tbsp olive oil
- 3-4 onions, diced finely
- 3-5 garlic cloves, minced
- 1 inch ginger, diced finely
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp turmeric
- 1 tbsp garam masala
- Chilli to taste
- In a frying pan, heat the olive oil over medium heat. Add the onion and garlic, and stir gently, cooking until soft and translucent.
- Add the mustard seeds, cumin, turmeric, garam masala and stir to coat, and cook a further few minutes until the spices are fragrant and the mustard seeds begin to pop.
- You can use as much or as little as you like– this recipe will be enough for two dishes.
- You can store any excess in the fridge (covered with oil) or in the freezer.
- You can watchthe video instructions for the Indian curry paste here: Super Easy Butter Tofu
Bottom of the Crisper Vegetable Curry Ingredients:
- ½ cup Indian curry paste
- 2-4 cups mixed vegetables (pumpkin, capsicum, zucchini, kale, anything goes!)
- 1 tin crushed tomatoes
- Cut up mixed vegetables, you can use any vegetables you have (carrots, pumpkin, zucchinietc. )into any size you prefer (small-large all works well).
- Heat olive oil in a pan and heat up your curry paste. Add your vegetables and stir to coat -you want all of the vegetables covered and simmering in the paste.
- Add your crushed tomatoes and 1 cup water. Stir well and cook over medium heat until vegies are tender – about 30-35 minutes.
- Add salt and pepper to taste and serve with rice or naan.