A lot of people follow serving suggestions, or those recipes you get on the back of the tin. I have only ever followed one of those recipes, kinda, sorta, once. I have nothing against them just that sometimes my creativity rebels against it and I have to do something else, contrary to what the packaging says.
When I was offered the opportunity to try out Findus’s range of frozen veggies I was ready to give an oriental recipe to knock some socks off, but something inside me said nah. Then my sister said she really wanted some curry.
Hmm, curry with water chestnuts and lotus root…why not?
It was an exercise in using what was available. There was mince that was quick to defrost, the delicious looking and interesting sounding packet of Findus “Chinese” veggies and a drawer full of curry ingredients. I went to town.
I made some ghee and used that as my base but feel free to use olive oil or canola oil.
What you need:
500g lean mince
1 packet Findus Chinese frozen vegetables
1 tbs cumin
1 tbs paprika
1 tsp cinnamon
2 tbs garam masala
1 tsp turmeric
1/2 cup water
salt and pepper to taste
What to do:
Brown the mince and remove from the pan.
Add the veggies and stir fry until they start to warm through.
Add spices and stir fry
Add the mince back in and then add the water.
Simmer on a medium heat until veg are fork tender and the water has mostly evaporated.
Optional changes: For a creamier curry add coconut milk. For a tangy curry add tinned tomatoes.
I served this with some wild rice. You can also use jeera rice, steamed rice or naan bread.
Friends, readers, fellow foodies, lend me your votes (link and pics to follow)