Curry Paste Recipe - Four meals in one
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Curry Paste Recipe | Four meals in one

Do you like cooking the kind of meal that makes future meals quicker and easier? Do you not have a clue what I’m talking about? Let me explain…

We regularly cook meals that take an hour or so to create – but also give us the base for a few future meals that will take 10 – 15 minutes to create when making them in the future. This curry recipe is one of those. Investing that initial hour will save you several hours across other meal prep times in future weeks.

Curry Paste recipe – four meals in one

Making your own curry paste couldn’t be easier. Whipping up a batch takes just a few minutes, and if you make enough for four meals all at once it doesn’t increase your effort but it does mean you have some magic spice ingredients ready and waiting for future meals. Try it!

Aloo Gobi Saag Spice Paste Recipe

Make a batch of this curry paste to use for future quick and easy meals. The recipe below makes four portions of curry paste, each portion of curry paste is enough for four portions of curry.
Toast 4 teaspoons of cumin seeds, 2 teaspoons mustard seeds and 4 teaspoons of coriander seeds in a dry pan for a few minutes until they start to pop. Tip the toasted seeds into a food processor or pestle and mortar. Add 4 cloves of crushed garlic and 2 tablespoons of peeled and grated ginger. Add 5 teaspoons garam masala, 2.5 teaspoons ground turmeric, 2.5 teaspoons ground fenugreek, 2 teaspoons ground chilli (this is pretty mild child-or-chilli-phobic-friendly dish, so add more if you like heat), 1 teaspoon salt, 2 tablespoons tomato puree, 2 tablespoons olive/rapeseed/coconut oil, juice of half a lemon (or 1 tablespoon of concentrated lemon juice). Pulse in the food processor until mixed to a paste, or crush together in pestle and mortar until mixed to a paste. If you don’t have either you could just mix together with a fork.
You’ve got your paste! Woohoo!
To keep some for future use place one heaped tablespoon in clingfilm, wrap it up and freeze for future use (ta to Jamie Oliver for this idea!). Each spice ball is enough to make a curry of four servings.

Rice prep – four (or more) meals in one again!

I recommend pre-cooking rice and freezing in single portions ready for future use. Wash rice using a sieve and cold water from the tap. Add 2 parts water to 1 part rice (e.g. two mugs of water for every one mug of rice) and bring to the boil. Once boiling, turn the heat right down to a gentle simmer and cover with lid. Simmer gently for approx 45 minutes or until tender. We always use brown rice which does take longer than white rice (hence pre-cooking for future quick and easy meals). Brown rice is full of insoluble fibre which is great for reducing cholesterol and most importantly, it also tastes great!

Aloo gobi saag recipe

Serves four
– 1 heaped tablespoon saag aloo curry paste
– 2 tablespoon of olive/rapeseed/coconut oil
– 500g potatoes (about two large) , chopped in to 3cm chunks (leave skin on)
– 200g spinach
– 1 cauliflower, florets and stalk chopped into 4cm pieces
– 1 tin of tomatoes and 300ml passata
– 2 small green chillies (optional)
– 1 brown onion, chopped
To serve:
– short grain brown rice
– uncooked poppadoms (we got some mega cute mini poppadoms from Eastern Spice on Orchard Street, they’re so cute!)
– mango chutney
– If you do not have pre-cooked rice to use, wash rice using a sieve and cold water from the tap. Add 2 parts water to 1 part rice. Bring to the boil. Once boiling, turns down the heat and cover with lid. Simmer gently for approx 45 minutes or until tender. (You could always cook more rice than you need at this stage so that you can skip this step in the future).
– Add the chopped potatoes to a pan of boiling water and simmer for 15 minutes or until cooked through, add cauliflower for last 5 minutes if you want it to retain some bite, last ten minutes if you prefer it soft. When cooked, drain water and let potato and cauliflower sit drying for a couple of minutes.
– Don’t waste the cabbage leaves! Sprinkle with a teaspoon of ground cumin and a tablespoon of olive oil, season with salt and pepper and roast in the oven at around 150 degrees c for 10-15 minutes until crisped.
– While the potato and cauliflower are cooking, add 2 tablespoons of oil to a pan and cook the chopped onion very slowly over a low heat for around ten minutes until soft and translucent. Do not brown the onion, you want to release its gorgeous soft sweetness.
– When the onion is soft add the curry paste to the cooked onions and stir for a minute. Add more oil if necessary. Add the cooked potato and cauliflower and stir to cover in the spices.
– Tip in the tin of tomatoes, passata, spinach (and the whole green chillies if you want more of a bite to your dish). Simmer for 5 minutes. You may need to add the spinach in batches as it wilts.
– If you are using pre-cooked rice, re-heat in the microwave while the curry is simmering.
– Cook the poppadoms in the microwave for about 30 seconds each and serve with the cooked curry and rice. If you’re using freshly cooked rice, portion up any leftovers in plastic containers and freeze, or enjoy the next day. Please do not freeze and reheat previously thawed rice unless you want to risk food poisoning.
If you try out this recipe, please share your thoughts in the comments below or better yet – post a picture of your creation on The Great Replenish Weston facebook group. Or tag Replenish Weston in your Instagram pics!

Shopping list to create this recipe:

Dry ingredients from Replenish Weston:
– 4 teaspoons of cumin seeds
– 2 teaspoons mustard seeds
– 4 teaspoons of coriander seeds
– 5 teaspoons garam masala
– 2.5 teaspoons ground turmeric
– 2.5 teaspoons ground fenugreek
– 2 teaspoons ground chilli
– 1 teaspoon salt
–  tomato puree
– olive/rapeseed/coconut oil
– 1 tin of tomatoes and 300ml passata
– short grain brown rice
Dry ingredients from Eastern Spice:
– poppadoms
– mango chutney
Fresh ingredients from Gardners Fruits
– 1 cauliflower
– 500g potatoes (about 2 large)
– 200g spinach
– 2 small green chillies (optional)
– 1 brown onion
– garlic
– ginger (about the size of two thumbs)
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