Once upon a time, before we had kids and when the garden was productive, my husband made me dinner. The stipulations were that it had to use up some of the tomato and basil. He went to “Chef Google” to ask for advice and found a recipe called gaeng kari tua. We both really liked it and started making it a fair bit.
We discovered it turned out to be number one child’s favourite meal once he started eating real food (as opposed to getting second hand curry from me 😉 ) and consequently almost every Monday this is on the menu in our house! I have significantly modified it. It is a hugely flexible recipe and I basically change up the veges to what I have and leave out what I don’t. I prefer to make this in a big batch in the slow cooker which makes about enough for 6 meals for our family when served with brown rice, cucumber / raita, fresh tomato, onion, coriander and mango chutney and of course “pakadums” (papadums).
(This is what went into today’s batch)
- 2/3 cup whole red lentils (split work fine) uncooked
- 4 cups cooked chickpeas (canned are fine – use 4 cans)
- 4 cloves crushed garlic
- bunch of coriander stems and roots (finely chopped)
- bunch parsley stalks (optional – I just didn’t want to waste them)
- 4 heaped tablespoons curry powder (can use more if you like)
- 8 tablespoons soy sauce or tamari (for GF) – or more or less to taste
- 1 can coconut cream (if you like it creamier you can use 2 cans and reduce water by 1 cup or so)
- 3 cups water (I used water I had boiled mushrooms in)
- 5 carrots (in large dice)
- 6 potatoes (in large dice)
- about 4 cups celery leaves / tops roughly chopped
- 8 tomatoes cut in wedges (about eighths is fine)
Put everything in the stock pot (mine is a large oval one which I think is 5 litres)
Stir a bit.
Set on Auto and go to choir for a few hours. Sing nice songs and forget about the curry.
Come back and take the lid off to thicken sauce (on high) for 20 minutes if needed.
It’s ready now! This makes about 20-24 serves (if you are having things with it).