Quick & easy Anglo Indian dopiaza curry
Meat-free dopiaza curry - quick & easy
Sometimes, I will spend hours grinding spices, chopping this, grating that and generally making a wonderful curry from scratch. The problem is that it's never quite as good as when I use a ready-made sauce. True.
This encourages me enormously to be lazy and use my favorite sauces most of the time - with the added advantage that dinner arrives on the table in ten minutes, rather than a couple of hours.
By doubling, trebling or quadrupling up (or more), this type of meal is excellent for feeding a crowd and can be made well in advance too.
When the weather is cooler it's a wonderful warm-up dish and the flavors are spicy without being hot and tongue-blasting. I serve this with Indian bread and it will go even further if you serve plain boiled rice too.
It's excellent, easy and tasty - especially for parties and gatherings. And it's so very adaptable - use whatever vegetables you have.
This recipe takes only ten minutes to cook and will serve two hungry curry monsters.
Ingredients
- 1 onion, skin removed and chopped. Reserve a couple of slices for garnishing
- 1 small squash, seeds removed, diced
- 1 apple
- 1 lime, quartered
- 4 oz. mushrooms
- 1 handful fresh coriander
- 1 tomato, sliced
- 1 jar Patak's Dopiaza Sauce
Instructions
- Heat approximately one tablespoon of olive oil in a skillet / frying pan and add the diced squash. Cook these for just a minute or so over a medium heat then add the chopped onion. Cook the onion gently while you slice the mushrooms.
- Add the sliced mushrooms and cook for a further minute, then pour in the lovely Patak's sauce.
- Bring this to the boil and reduce the heat to a simmer. Simmer for about five minutes so that the flavors can mingle. Mmm - it smells wonderful already. (If you're making this in advance, go no further).
- Core the apple, dice, and add to the pan. Cook for a further minute so that the apple is warmed through but still crunchy.
- Serve immediately garnished with onions rings, sliced tomato, fresh coriander and lime wedges. Preferably include chapattis or naan as a side dish, These are perfect to mop up the delicious sauces. Plain boiled rice is an excellent accompaniment too.
Mango chutney
This is the perfect accompaniment.
The English and Indians alike love chutneys. Although today they are often associated with Asian foods, they have their origins in Europe,having been made for centuries.
However, once society became more mobile and trading became a common practice, chutneys somewhat fell out of favour in Europe,including England.
But then came the British involvement with Indian and our love for curry and all foods now associated with the Indian nation i creased rapidly never to diminish.
There is an enormous number of different chutneys available on the market today and over the years,I've tried so many of them. But mango chutney remains a true favourite. It's delicious served with the dish I have described above or with any meal.
We tend to buy this online because supplies in our local stores can be sporadic. (See the column on the right).
This,like the dopiaza sauce above, is made in London by the Patak company. Itis authentic Indian food with a tip of the hat towards the English tastes.
An adaptable recipe
This makes a wonderful meat-free dinner, especially when served with plenty of Indian bread. It's also a fabulous way to feed a crowd.
Because the sauce is already made, you can add any vegetable (or fruit) to this delicious dish.
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Guestbook
Recipe sounds good! Happy to report that I happen to have an opened jar of Patak's Major Grey's chutney in the refrigerator, left from a curry pasta salad that I fixed last week. Maybe I'll use it up with bread and cheese.
Vegetable curries are always a genuine treat, and I cook them on a regular basis!
- AUTHOR
@sousababy: Now that's a great idea - that will definitely be a future project - thank you!
Fabulous, just what two Canadian greedy curry-lovers need. Mango chutney is divine with samosas too (are you planning a recipe for those)?
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