Hetty, Kitchen

Improvised curry from two continents

Curry from two continents
Curry from two continents

Well, what do you do when you have planned your meal for a Sunday and then find out that one ingredient (in my case it was the CENRTRAL ingredient) is missing? Burst into tears? No, you improvise.

I wanted to make curry, but then I noticed, that I didn’t have any curry powder, paste or whatsoever. All the shops were closed but I already had all the veggies that needed to be used… So I just started along and added some other spices instead of the curry powder.

Zucchini-Pumpkin-Curry
Zucchini-Pumpkin-Curry

Two-continent curry
400g pumpkin (Hokkaido)
1 large zucchini
1 small onion
some olive oil
1 can of coconut milk
salt
pepper
Ras-el-Hanout
paprika spice
rice

Cut the pumpkin, the onion and the zucchini into little pieces. Heat some olive oil in a big pan. Once hot, put the pumpkin and the onion in and season with some salt. Stir from time to time. After about 7-8 minutes, add the zucchini. Stir until the veggies are a moment before al dente.

Improvised vegetarian curry
Improvised vegetarian curry

Then, add the coconut milk and season with all the spices you have and you think would make up a good curry. I used salt, pepper, Ras-el-Hanout and paprika spice. Don’t forget to taste if it is seasoned well!

Let the curry cook on low heat for about 10 minutes and stir from time to time. When the veggies are soft enough, your curry is ready. Serve with rice and enjoy!

Oh, this was really delicious and didn’t taste much different than a “normal” curry. So, be bold and try out all the spices you have. A curry is the perfect opportunity for it!

Colorful curry
Colorful curry

PS: Wonder why this is called curry from two continents? Well, zucchinis and pumpkins are rather European veggies I would guess, even though you can get them everywhere else as well. But the curry definitely has its origins in India, Asia, so here you got the two continents. Just my explanation and absolutely no claim to be right… ~Hetty~

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