Ok, it's State of Origin night here in Oz and I just can not be
bothered cooking tonight.
In the ' from scratch' sense that is.
In the fridge I have enough left over Beef Madras - made on Saturday,
so it should have matured brilliantly by now.
Also have some left over basmati/saffron rice.
Usually on Curry Nights I serve at least 3 or 4 curries.
Felt it a tad mingy (mean) to just serve up the Beef Madras so threw a
quick Potato Curry together off the cuff and without a true recipe.
Result is VERY pleasing.

Serves 2 - or 1 if you're really hungry!

Cook (nuke or boil, your choice, I chose nuking) 3 cubed potatoes.
In a small saucepan heat veg. oil and add 1Tbls black mustard seeds.
Add 3 cloves finely chopped garlic and some (I used 2 red chillies)
finely chopped chillies
Add 1 tsp each - turmeric, cumin, paprika.
Sauté till fragrant.
Add I Tbls tomato paste (probably not authentic Indian, but it works)
Add the cooked, cubed potato and stir well to incorporate spices.
Simmer, very, very gently for around 5 minutes.

Quick. Effortless. Tasty!
A nice accompaniment to any curry.
And in the interests of keeping my calorie count up, will use the
basmati/saffron rice too!
And a good dollop of spicy chutney.

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote:


>
> Quick. Effortless. Tasty!
> A nice accompaniment to any curry.
> And in the interests of keeping my calorie count up, will use the
> basmati/saffron rice too!
> And a good dollop of spicy chutney.
>

Nothing wrong with using leftovers like that, IMHO. We often have
leftovers (or rightovers, as DH calls them) on those nights when we are
just to tired/busy/or whatever to make a full meal from scratch. If I
make a roast chicken, I often use the leftover meat the next day to make
a chicken salad, or stuffed mushroom caps. And like you say, curries are
often better the next day or so!

I also wanna try your lamb curry with the pumpkin, BTW.

--
Cheers
Chatty Cathy

"LadyJane" > wrote in
oups.com:

> Quick. Effortless. Tasty!


LadyJane,

The recipe sounds great! I just don't have the strength to lift a fork
this morning.

Thanks for the recipe. It will be served soon.

Andy

Chatty Cathy wrote:

> I also wanna try your lamb curry with the pumpkin, BTW.
>
> --
> Cheers
> Chatty Cathy

You won't be sorry Cathy! It's a family favourite... along with the
Balti I make.
Why I love the onset of winter so much - heralds the season for Curry
Nights!!

the potato curry would go well with it too... only took 15 minutes
start to finish.
Nice thing about curries, they're nicer in groups... all those
different flavours, spices and textures.

and a big thanks for including my recipe offerings on the website! Many
thanks.

LadyJane
--
"Never trust a skinny cook!"

"Michael \"Dog3\" Lonergan" > wrote in
6.121:

> I've got ribs, chicken and potato salad left over. I make enough food
> to feed an army and then complain about the leftovers. I was also up
> till all hours last night and did a bad thing. I snacked. Today I'll
> try to figure out what to do with chicken and ribs. Hmmm... a stew
> maybe.
>
> Michael


You could shred the chicken and rib meats, toss in a pan, coat with bbq
sauce and heat up then pile onto buns for breakfast bbq sandwiches,
optionally add coleslaw and cheese.

Andy

LadyJane wrote:
> Chatty Cathy wrote:
>
>> I also wanna try your lamb curry with the pumpkin, BTW.

> You won't be sorry Cathy! It's a family favourite... along with the
> Balti I make.

I will let you know how it turns out - but I gotta go and buy some lamb
- don't have any in the freezer at the moment

--
Cheers
Chatty Cathy