Wednesday, January 27, 2010
Another curry. This is a big pot of mushroom stick rendang that I made a while ago. It was made with a bottled curry past and tinned coconut milk. The mushroom sticks are quite "beefy" and are a big favourite with my family. I replaced the traditional potatoes with other vegies to increase the vegetable quotient of the meal.
For this one I sauteed onions in a little oil. I then browned the mushroom chunks. I removed the onions and mushroom sticks and fried the curry paste until it was fragrant. I then added the onion, mushroom sticks, vegetables, coconut milk and some water. I simmered the curry until the vegies were cooked. I made it fairly mild, so that Z, a new curry eater, would enjoy it.
As you can see, I made a big wok-ful for several meals. Curry always freezes well. Frozen curry in the freezer means that I can boil some rice, heat the curry and have dinner on the table quickly after work. It helps us to cut down on takeaway meals, save money and have quick, but healthier versions of our restaurant favourites.