Impromptu Red and Green Curry

Tonight, after a day of writing as another of my writing heads, I decided to do curry. At first it was just mince-something to go with the left-over rice from last night. Then I decided I didn’t want just mince and rice with a bit of soy. With no premixed curry in the cupboard, I turned to a really old cookbook, The Australian Women’s Weekly Original Cookbook, for inspiration. I can’t have onion, and there were a couple of things in the Assamee chicken curry recipe that I just didn’t have in the cupboard. Here is what I came up with:

Warning Notes:

1.      The spice measurements I actually used were very approximate and measured with a two-year-old in mind. You might want to alter them to taste.

2.      Measurements are in metric and not imperial and may need converting prior to cooking.

Ingredients:

2 tablespoons of olive oil

1 tsp of ground black pepper

Pinch of chilli powder

1 tsp turmeric

½ tsp ground cardamom seeds

½ tsp cumin

½ tsp coriander

½ tsp ground ginger

1 tsp of cinnamon

2 tsp of granulated garlic

250-500 grams of mince

1 can of chick peas, drained

1 tin of pulped tomato

3-4 stalks of celery, sliced

1 red capsicum (bell pepper), chopped

1-2 small fresh tomatoes, chopped

Method:

1.      Add olive oil to pan and allow to heat;

2.      Add meat and spices;

3.      Brown meat;

4.      Add pulped tomato and chick peas;

5.      Add fresh vegetables;

6.      Allow to simmer for 5-10 minutes, depending on how crisp you want the vegetables to be on serving.

Serving Suggestions:

1.      Serve with plain boiled rice;

2.      Serve with fried rice;

3.      Serve any other way that appeals to you.

And enjoy!