1pintof veg stockwhich I now make with marmite thanks to Chris
Curry powder to taste
Optional ingredientsand this is why it is called fridge bottom curry
Any greens you have chopped
handful of frozen peas or soya beans
florets of cauliflower or broccoli
Any root vegpeeled and cubed
Instructions
Fry the onion in a tablespoon of oil ( do not allow to brown)
Add the curry powder and gently heat until it releases its delicious smell
Add the garlic, ginger, carrots and potato and any other root veg you are using and give it a good stir.
Cover the vegetables with stock then cover and simmer for 15 minutes.
Add any other veg you have either fresh or frozen.
Cook for a further 10 mins with the lid on until the vegetables are tender.
Add the Heinz five beans and cook for a further 5 mins at a low temperature, until the beans are heated through.
Recipe Notes
As we add potatoes to the curry, we often serve this without rice and with home made naan bread in bowls (https://www.muminthemadhouse.com/2009/11/19/cooking-with-children-tarka-dal-and-naan-bread/)