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...
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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)...
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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)...
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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...
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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...
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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...
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