Well by now I was definitely banking on warm days, asparagus in the veg box and an opportunity to embark on a few salad recipes. What is going on with the weather? Particularly, as just two hours away by plane, Spain is experiencing some of the hottest temperatures for May on record. However, as I didn’t have the oven on today, I was considering a quick blast of central heating. (I didn’t succumb in the end – promise). So what are we eating instead with the seasonal veg shifting towards salads, courgettes and peppers, that sort of thing. I could have made a ratatouille, but you know what, it didn’t really seem ‘warming’ enough.
Curry. I think that will do it. As I have mentioned before I don’t really worry too much about authenticity with curries. I like a sharp, hot kick, usually mid-week which precludes too much genuine, subcontinental finessing. I appreciate that I should try harder and explore the cuisine with a little more diligence, but when the chilli/spicy craving strikes there simply isn’t the time. I do think though that with a good jar of curry paste and a plan, it is possible to make simple curries with distinctive punch.
Aubergines are excellent curried, one of the most delicious curry dishes I ever tried was curried baby aubergines. Spicy and creamy with some bite to the skins….Heavenly. So it wasn’t too much of a leap to get to this, serves 2:
2/3 Spring Onions, sliced, 1 cm Ginger, finely chopped, 1 clove of Garlic, crushed, 1 Courgette, roughly chopped, ½ Aubergine, roughly chopped, ½ Green or Red Pepper, sliced, 1 tin of Chopped Tomatoes, 2 tbsp Rogan Gosh Curry paste, 250g Frozen Raw Prawns, a good handful of roughly chopped Spinach (optional), Salt, Pepper, Oil and a squeeze of Lemon Juice.
In a medium-sized saucepan, heat 2 tbsp of oil and add the spring onions and ginger, stir round for a couple of minutes and add the garlic, give it another minute and then add the courgette, pepper and aubergine. Stir round and allow to sweat gently for 10 minutes or so. Stir from time to time and add a little more oil if necessary (the aubergine can really soak it up). Add the tomatoes and the curry paste and about ½ a tins worth of water from the kettle, stir to combine and allow to simmer for 15 minutes minimum, or longer if you wish, whilst you cook some rice. Keep an eye on the sauce, stir occasionally and add a little more water if required. About 5 minutes from the end of the rice cooking time tip in the frozen prawns and the spinach if using and turn the heat up slightly to bring the sauce back to a simmer. Stir frequently at this point, add some seasoning and lemon juice. Once the rice is cooked, the prawns have turned pink and the spinach is wilted, serve sauce on rice in the usual manner.
Spring fresh curry, just what we need it seems.
Sorry I don’t have an image of the final dish, but it looks like tomato sauce on rice; not particularly enlightening!