Recipe from KITCHEN.

I totally see the irony in going out of my way to buy every vegetable ingredient in a recipe whose prime purpose is to use up the scrap vegetables in the fridge. I have recently moved into a flat and am still trying to figure out ‘buying for one’, and have already made a number of soups to use up vegetables that are nearing or past their best. I either buy too big a bag, or my optimistic “I’m going to snack on carrots and fruit and be really healthy” mentality that I have in the supermarket leaves me as soon as I’m back in the flat. 

This recipe is extremely easy to make, and going forward is a good one to keep in mind when I actually have REAL veggie odds and ends in the fridge, it will definitely make a change from soup. I also can see myself cooking some more curries in the next four weeks, namely because I purchased a nice new pot of Tamarind Paste which, as always is the way with these things, must be used within four weeks of opening. I’ve never used Tamarind Paste before but not only does it smell amazing and adds great flavour to this curry and others, Tamarind pulp is also used in medicines and as a metal polish. Handy to know that if I still have some remaining after that four-week window passes, I can use the rest to polish my silverware! 

Eating this was also a bit of a revelation in that I could easily eat the baby corn and sugar snap peas. I’ve never enjoyed the flavours of these as a child growing up, and because of this have not cooked, or been given, these over the last decade and a half. However in this curry they are delicious, they add flavour and crunch, and are proof that tastes change as we grow. I’m wondering what else I didn’t like in my youth that now I might enjoy… I’m not in a rush to find out just yet. 

This is a beautifully bright dish full of flavour and (if you follow the recipe as written) contains your entire five a day. In the words of the infamous wellness mogul Edina Monsoon, “Health, health, health Sweetie”.  

Will definitely return to this one again (within the next month for Tamarind reasons). 

Oh and one final thought I had, which you hear warnings about but never really prepare yourself for… just one teaspoon of turmeric is enough to permanently stain your wooden spatula and chopping board with a yellow hue. Not a problem for me, but a reminder that it happens and to not wear white when cooking with Turmeric, or in my case as a fairly clumsy cook, ever when in the kitchen.