Monday, 10 June 2013

Living Below The Line Recipe: Italian curry

Italian Curry.
Sorry, I couldn't resist this name for what I had tonight.  Curry with spaghetti is all wrong but actually it tasted really good.  None of it is particularly original but here goes anyway.  It served one (me).

Bit of onion, chopped
Bit of carrot, chopped
Bit of frozen mixed peppers, chopped just a bit more
Little squidge of garlic puree
A good pinch each of curry powder, chilli powder and garam masala (to taste really so you could use your favourite curry mix)
1/4 tin chopped tomatoes
1/4 can kidney beans, drained
A few canned new potatoes, cut into cubes (because I had them)
Four slices of tinned peaches, cut into chunks
40g spaghetti (dry weight)
Bit of oil

Heat the oil in a small pan, add the onion, carrot and peppers and sizzle gently until they are softening and smelling wonderful.
Add the garlic puree and the spices, stir well and 'cook it out' until fragrant and aromatic (mmmmm)
Add the chopped tomatoes, a bit of water, the peach chunks and the kidney beans and a bit of salt and pepper.  Bring to a simmer, cover the pan and let it gently bubble away, stirring occasionally, for about 20 mins.

If not needed immediately, allow to cool, spoon it into a container and store in the fridge

Cook the spaghetti as you reheat (or cook) the curry.  Serve and enjoy!


  1. I've never tried putting fruit in a curry. I intend to try this tomorrow (but maybe with rice!).
    Ruth C

  2. I would recommend rice! :-)
    J x