Curry a la Currie

A twitter friend has requested my curry recipe and for lack of a better place to post it, here it is:

Meat Curry


* Meat
* 2 large leeks
* 2 tbsp curry powder
* oil for cooking

Whatever meat you want, cut into 1" cubes. I use chicken, lamb, beef and sometimes pork.

I use 2 leeks diced, you could also use any other type of onion..chopped. About a cup.

In a heavy bottom large pot, use some oil (I use grapeseed but you could use whatever you like, olive, sunflower, etc) and brown meat with leek (onion) and 2 tbsp of curry powder for about 5 minutes.

nb: Here you can adjust to your taste. I used 2 tbsp as a base, we use 3 good heapers but we like it curry-ful.

Add:

* 6 cups of sodium reduced chicken stock
* 4 cups diced potatoes
* 3 large carrots, diced
* 3 stalks of celery, sliced

Bring to a boil, reduce heat and cover and simmer for 20-30 minutes or until potatoes are tender.

That is the base recipe for the curry. You pretty much want those ingredients in it. Now whatever veggie you have you can add when you add the potatoes. We use green and/or yellow beans, fresh peas, broccoli, cauliflower...anything that's around. That last one you saw the picture of had some Brussels sprouts that I found in the fridge. If you add something like snow peas, I'd wait about 10 minutes after you add the potatoes before adding them. They might get too squishy otherwise.

We really like this served over a nice bed of Basmati rice.