I got home late tonight as usual but wanted to make some dinner with enough left over to make some lunches.  I had a look at what was in the cupboard and fridge and came up with the following recipe.

Ingredients

  1. 1 small onion
  2. 3 stalks of celery
  3. 1 package (8oz?) of fresh mushrooms
  4. 1 Italian type eggplant
  5. 1 zucchini
  6. 1 handful of green beans
  7. garlic
  8. ginger
  9. 1 can of tomatoes
  10. 1 can of chick peas
  11. 1 can of coconut milk
  12. 1/2 jar of pataks curry paste

Steps

  1. Saute the onion (chopped) in a little canola oil and stir in some chopped garlic and julienned ginger (once the onion has started to soften a little)
  2. Meanwhile slice the eggplant and zucchini into diagonal pieces and chop the mushrooms, celery and green beans.
  3. Add about 1/4 jar of the curry paste to the onion, ginger and garlic mixture, stir briefly and then add the chopped vegetables.  Stir fry for a minute or two.
  4. Add the coconut milk, tomatoes and chick peas, stir thoroughly and bring to the boil.
  5. Add any additional curry paste if it needs it.  Simmer for about 15 minutes, stirring occasionally.

Serve on rice.  It made enough for me to have a too-generous helping, my roommate had some and I have 3 decent lunches to take to work.

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