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Servings 4
Author Jen Walshaw

Ingredients

  • 1 inch of ginger grated
  • 2 cloves of garlic crushed or chopped
  • 1 tin of Heinz Five Beans
  • 2/3 carrots chopped
  • 500 g of waxy potatoes peeled and cubed
  • 1 pint of veg stock which I now make with marmite thanks to Chris
  • Curry powder to taste
  • Optional ingredients and 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 veg peeled and cubed

Instructions

  1. Fry the onion in a tablespoon of oil ( do not allow to brown)
  2. Add the curry powder and gently heat until it releases its delicious smell
  3. Add the garlic, ginger, carrots and potato and any other root veg you are using and give it a good stir.
  4. Cover the vegetables with stock then cover and simmer for 15 minutes.
  5. Add any other veg you have either fresh or frozen.
  6. Cook for a further 10 mins with the lid on until the vegetables are tender.
  7. 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/)