Curry – The Art of Camping

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. cath-cooking-outside-tent

Prepare garlic and ginger paste at home to reduce chopping chores, and this paste can be used in other cuisines too. If you grind your own spices then do this at home or just take a good quality ready-made garam masala.

I like a variety of dishes for my Wednesday dinners: a pulse dish, a cheese dish and a vegetable-based dish. Whether you serve rice and bread really depends on how much space you have on your stove: shop-bought chapatis thrown on a barbecue grill for ten seconds a side will do.

– Garlic and ginger paste
– Chana masala
– Saag halloumi
– Tomato and onion salad
– Spicy minted peas

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 lemon juice
Salt

Equipment
Chopping board
Sharp knife
Saucepan
1 ring stove

Method
Gently cook the peas, chilli and onion in the coconut milk for a few minutes until the peas are cooked and the onions softened. Add the mint, lemon and salt to taste.

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 using), salt and sugar together, leave for ten minutes. Add the lime and mint.
Ready to serve.

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 to 1 chilli, deseeded and finely chopped
Juice of half a lemon
3 tbs fresh coriander, chopped
2 tbs garam masala
2 tbs single cream or plain yogurt (optional)
1 tbs garlic and ginger paste
Vegetable oil for frying

Equipment
Lidded saucepan
Sieve
Bowl
Sharp knife
Chopping board
Spoon for stirring
1 ring stove

Method
First cook the spinach with a little water in the lidded saucepan. As soon as the spinach wilts, which only takes a few minutes, take it off the heat and leave to drain completely in the sieve, squashing it to remove all the water. Wipe out the pan and heat up a tablespoon of oil. Coat the cheese in flour and fry until browned on all sides. Set aside. Wipe out the pan with kitchen towel and heat up another tablespoon of oil and gently fry the onion, garlic and ginger paste. Once the onion is soft, but before it is browned, add the chilli, garam masala and tomato. While they cook, chop the drained spinach, add this to the pan along with the cheese, a squeeze of lemon, coriander and cream or yogurt. Taste, you probably won’t need salt as halloumi is salty enough.

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 a lemon
Salt
Vegetable oil for frying

Equipment

Chopping board
Sharp knife
Lidded saucepan
Spoon for stirring
1 ring cooker

Method

Heat the oil in the pan, add the onion, garlic and ginger paste and fry until soft. Add the chilli, garam masala and fry for a minute or two. Add the chickpeas, tomato and a little water. Simmer for ten minutes or until the chickpeas are nice and soft. Stir in the yogurt, squeeze in the lemon and turn in the coriander. Add the salt at the last minute, taste and serve with bread and another veggie curry dish.

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.