My Vegetarian Curry Cheat

Those who know me, know how much I love to cook outdoors, no matter what the season. By cooking outdoors, I don’t necessarily mean grilling on a barbecue, but preparing an elaborate meal on a camp stove in the backyard or even better, on a fire pit. My dream would be to have a nice one, with a bread/ pizza oven out of brick or stone. While I have nothing against grilling meat, it’s not my favorite thing to do. I enjoy making hearty meals outdoors, like chilies, spaghetti sauce, or as in this cheat, a spicy curry. My way. Of course this recipe is adjustable to your own tastes and dietary needs. It’s your kitchen!

Vegetarian meals are very important in my family. I don’t like to eat meat every day, and my husband is a carnivore, so I strive to find vegetarian meals that he enjoys, and gives us both an influx of veggies and protein. My curry is pretty perfect to fulfill that need.

Ingredients (4)
  • Basmati or Jasmin rice, cooked (I typically add a chicken bouillon cube to the water for extra flavor)
  • 1 can of Chickpeas (washed)
  • 2 large Carrots (1 inch thin slices)
  • Handful of fresh Green Beans (optional), cleaned and cut into 1 inch pieces
  • 1 large Onion (roughly chopped)
  • 1 Red bell pepper (as directed above)
  • 1 Zucchini/ courgette (chopped into pinkie-thick slices and then cut at an angle into 1 inch pieces)
  • 1 Chicken bouillon cube
  • 1 – 2 Garlic cloves (finely chopped)
  • (Spicy) curry powder to taste
  • Cayenne pepper to taste if needed
  • salt/pepper
  • Hand full flat leaf parsley (finely chopped)
  • Some hot water
  • Heavy cream or coconut milk. I know the heavy cream might be shocking to you curry gurus out there, but coconut milk doesn’t sit well with me, and frankly, there isn’t a cream sauce in the world that doesn’t make my foodie bells go off.
  • Cornstarch if necessary (mix a spoonful with a bit of milk/cream/water before adding to simmering pot.

Method
  1. In this case, cooking outdoors, I used a skillet over a camping stove, but do this however you want. 
  2. Plop a pot or skillet on the camping/kitchen stove or campfire (make sure the pot is a good way from the coal – about the length of a hand), and once it’s heated up a bit, add the veg that takes the longest to cook: onion, carrots, and green beans.
  3. Add hot water to cover, curry powder, bouillon cube and garlic.
  4. Simmer 5 – 10 minutes (please adjust time to your desired tenderness of veggies) Cover with lid to speed up the process a bit.
  5. Add bell pepper and chickpeas
  6. Stir in a bit more curry powder and let simmer another 5 minutes.
  7. Add courgette/ zucchini
  8. Stir in the coconut milk or heavy cream, add curry powder to taste, cayenne pepper to taste and bring back to a simmer. 
  9. Add freshly chopped parsley
  10. Simmer until courgette/ zucchini has reached desired tenderness. 
  11. It’s possible that at this point the curry sauce will have the perfect consistency. If that is the case, it’s ready.
  12. If not, cornstarch to the rescue! Mix a good teaspoon-full with a bit of milk, cream, or water before adding to simmering pot. Stir in immediately.
  13. Hopefully you only have to do it once but if the sauce doesn’t thicken after a minute of simmering, repeat process.
  14. Serve with rice & enjoy! (Pair with dry white wine) 
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