Dumpster curry
Good for when you have a lot of tubers like potato, sweet potato, pumpkin, etc...
Probably fed 30-40 people.
Ingredients
-
(none of the veggies here are too essential except for maybe onion. this is just what was used at one FNB cook):
- Oil (any kind, olive oil is probably a bit weird - but your veggie:oil ratio is pretty high here - so don't stress)
- 5x onions
- 10x medium carrots
- 4x capsicums
- shitloads of potato/tubers
- 0.5kg lentils
- 0.5kg of tomatoes (or 2tins)
- broccoli x5
- spices! Go nuts, it's your curry. Classics include curry powder, tumeric, cumin, coriander seeds and garam masala, garlic and ginger.
- Veggie stock powder (it's just fancy MSG, and therefore umamis everything).
Instructions
- Get your lentils soaking in tap water. Set them to the side.
- Dice or blitz (food processor) your onion, carrot and capsicum. Chuck it in a giant pot with oil and a whack of salt - cook it until it's soft and yum smelling.
- Dice or blitz your tomatoes. Chuck em in and add a couple of big spoons of veggie stock. Cook it until it seems saucey (~ 30 min)
- Add all your spices. Good to go light-on first and taste as you go so you don't make it too extra. Keep adding them until it tastes like curry.
- Chop up and peel your potatoes/tubers into roughly 4cm chunks and chuck them in for about 30 min.
- Drain and rinse your lentils of that funky lentil water and add them 20min before your finish. You may need to add more water to your curry at this point.
- Add your chopped up broccoli about 5 min before you finish.
- If you've got baby spinach, coriander or something leafy, take the pot off the heat and add mix it in at the add.
- Add more salt or spices if it needs it.* Serve with rice.
Make Aloo Gobi. Fuck Narendra Modi.
*Hot tip I just got given by a pro: if you accidentally make it way spicier than you wanted, you can offset that with some sugar.