A Warming,
Hearty Spiced Curry
A hearty dish that fills even the hungriest of campers; packed full of vegetables this dish is an aromatic, full of flavour, stove cooked meal.
An easy to make, simple dish, even for the most novice of cooks, or the hungriest of campers wanting an uncomplicated dish at the end of a long day exploring. A different take on a vegetable curry, this dish will entice the entire family in for dinner with its aromatic scents.
Step by step instructions
OPTIONAL STEP: Heat half the Olive Oil (or Low-Calorie Spray) in a frying pan (preferably non-stick). Once hot cook the Chicken (or Vegetarian Alternative) through, seasoning with Salt & Pepper part way.
Once cooked through remove from the pan and set to one side. (Note: if you prefer, cut the Chicken into larger pieces, then shred after cooking or use a shredded Vegetarian Alternative).
In the same frying pan heat the remaining Olive Oil then sweat the Onions for 2-4 minutes or until browned.
Stir through the Tomato Purée, add the Garlic, 1tsp. Mixed Herbs, 1tsp. Dried Coriander, 1.5 tsp. Cumin, 1tsp. Paprika & 1tsp. Curry Powder to the pan and stir through . Once coated add cold Water, 1 tbsp. at a time until the spices become a paste.
Add the diced Courgettes, periodically stirring for 5 minutes or until partially softened, once softened add the sliced Mushrooms and continue stirring until softened and coated in the curry paste.
Boil your kettle ready for cooking the rice.
Add the 2 Vegetable Stock Pots, (if using Stock Cubes crumble these in), a pinch of Salt & Pepper, an additional 1tsp. Mixed Herbs, 1tsp. Dried Coriander, 1 tsp. Cumin, 1tsp. Paprika & 1tsp. Curry Powder and stir through.
Once coated add in the Milk (or Oat Milk) and Baby Spinach, then stir through (if sticking add a tbsp. of Water at a time). Taste, then and add any additional quantities of the seasoning to adjust to your liking.
Once the Spices and Milk have formed a paste and the Baby Spinach is wilted through the curry, remove from the heat, and put to one side.
In a Saucepan add the Rice and the boiled Water from the Kettle (add the water and cook as per the packet instructions).
Once the Rice is cooked, drain, then rinse with the remaining hot water from the Kettle to remove any starch and re-drain.
If needed, put the frying back on the hob to heat through, stir to keep from catching.
Serve the Rice and Curry along with any accompaniments you may wish to have. Enjoy!
See our Indian Flat Bread Naan recipe for a great accompaniment.
