Curry
Cath’s campfire curries, easy to cook outdoors providing you put in a little prep.
Veggie curry Wednesday
Wednesday is veggie curry night at home, as we cut down on the amount of meat in our diet. I’ve transferred this family ritual to camp. The Wednesday aspect is entirely optional but the day – being so middling, so unexceptional – requires a sense of occasion to lift it.
Prepare garlic and ginger paste...
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Spicy minted peas
Serves 4 as a side dish
Mint and peas are a great match, to which I add chilli and coconut for a veggie curry.
Ingredients
500g fresh peas in their pod, shelled
1 red chilli, split lengthways
Half a small onion, very finely sliced
1 tbs fresh mint, chopped (or ½ tsp dried mint)
Half a tin of coconut milk
Squeeze of...
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Tomato and onion salad
Very simple but effective side dish.
Ingredients
2 tomatoes, deseeded and sliced
½ onion, finely sliced
½ cucumber, sliced in half lengthways, middle scooped out and sliced into half moons
A pinch of sugar
3 tbs fresh mint, chopped
A squeeze of lime (or lemon)
½ tsp fresh red chilli, very finely chopped (optional)
Salt
Equipment
Sharp knife
Chopping board
Bowl
Method
Mix the cucumber, tomato, onion, chilli (if...
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Saag halloumi
Modelled on the classic Sag paneer spinach-and-cheese curry, but with some local halloumi from High Weald instead of the paneer. Halloumi is a great camping standby.
Ingredients
500g spinach, washed
1 x 200g packet halloumi , wiped dry with kitchen towel and cubed into small pieces
1 tbs flour
1 tomato, deseeded and chopped
1 small onion, finely chopped
½...
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Chana masala
This chickpea curry will serve four people if other curries are on the table.
Ingredients
1 jar or tin of chickpeas, drained (my favourites are El Navarrico)
1 tomato, deseeded and chopped
3 tbs plain yogurt
1 onion, chopped
1 tbs garlic and ginger paste
1 tbs garam masala
1 red chilli, deseeded and finely chopped
2 tbs fresh coriander, chopped
Juice of half...
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Garlic and ginger paste
Make this at home and use in curries, Moroccan and Chinese dishes.
Ingredients
Equal quantities of garlic and ginger, peeled and roughly chopped
Water
1 tbs vegetable oil
Method
Finely chop the garlic and ginger, use a mezzaluna or a food processor, add a splash of water. Store in a jar for a week or two, covered with oil.
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