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.
- 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
- 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.
- In this case, cooking outdoors, I used a skillet over a camping stove, but do this however you want.
- 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.
- Add hot water to cover, curry powder, bouillon cube and garlic.
- Simmer 5 – 10 minutes (please adjust time to your desired tenderness of veggies) Cover with lid to speed up the process a bit.
- Add bell pepper and chickpeas
- Stir in a bit more curry powder and let simmer another 5 minutes.
- Add courgette/ zucchini
- Stir in the coconut milk or heavy cream, add curry powder to taste, cayenne pepper to taste and bring back to a simmer.
- Add freshly chopped parsley
- Simmer until courgette/ zucchini has reached desired tenderness.
- It’s possible that at this point the curry sauce will have the perfect consistency. If that is the case, it’s ready.
- 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.
- Hopefully you only have to do it once but if the sauce doesn’t thicken after a minute of simmering, repeat process.
- Serve with rice & enjoy! (Pair with dry white wine)