Limited storage and shopping opportunities living full time on a boat make a carefully stocked store cupboard a real boon. We find that buying spices rather than curry pastes or sauces is easier as they last longer and are easier to both carry and store.
This recipe can be adapted to any veg you have available. If you don’t have all the spices or don’t like some of mine, improvise. Curries are often better the day after they are cooked so we tend to cook this recipe early in the morning and leave it slowly cooking in a cast iron casserole on top of the stove all day to allow the flavours to fully infuse.
If you want to see how we make in in a modern day haybox watch this video.
Ingredients ( makes enough for four generous portions):
1 small head cauliflower cut into florets
3 medium potatoes diced
Spinach / Swiss chard/ nettles as required.
1 cup red lentils, picked over and washed.
1 finely chopped onion 4 cloves of garlic, crushed and chopped
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon chilli flakes (optional)
2 teaspoon curry powder
1 tin tomatoes
1 tin water
1/2 tin coconut milk.
Method: Fry the onion and garlic in a large heavy based casserole until beginning to brown. Add the spices and roast for a few minutes to release the flavours. Add the vegetables ( except the spinach leaves) and stir to coat in the spices. Add the tomatoes, lentils, water and season with salt if required. Reduce the heat and simmer for 20 mins. Add the spinach leaves and coconut milk and place on the stove for at least 2 hours or until needed depending on the heat of the stove. Check regularly and add more water if required. At this stage the curry can be simmered gently on the hob, stirring regularly or cooked in a low oven. 20 minutes before serving check the seasoning and add more chilli if needed.
Serve with rice and bread.