Reply to Dinner when you Just Can’t

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I like to make a quick curry when I am short on time. Lots of ways to adapt this to the situation - it can be done in the slow cooker if I will be out until time to eat, or it can be done in 20 minutes if I need to throw something on the table fast. It can be adapted to whatever protein I have on hand - leftover shredded chicken, rotisserie chicken, fish, chickpeas. Rice can be Trader Joes microwave in a bag.

Here's my go-to for a quick vegetarian version: Saute a diced onion, add diced garlic and diced ginger root for last minute. Add 1 teaspoon each of cumin, salt, tumeric, ginger (if not using fresh ginger in prior step), a few shakes of cayenne and a tablespoon of garam masala (this is all approximated) - stir around to toast for a minute or two. Add 2 cans of chickpeas, a can of coconut milk and a can of diced tomatoes and let simmer 5-10 min. Taste, add salt or more spices, squirt with lemon juice and serve over rice. For veg, if I have cauliflower I will microwave it to soften and then add to the dish (I cook the curry so quickly that it won't cook/soften in the actual curry). Or I serve raw veggies on the side, or stir into the curry a few handfuls of greens.

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Wrong thread.[/quote]

If a 10 minute curry is too much for you, then take out is what I recommend (and do myself on those nights). [/quote]

Dp, but I have made an even easier version of this recipe you posted and it was not a 10 minute preparation. When you’re dicing vegetables (garlic, ginger) and digging through your spices to measure out a tablespoon of this and a teaspoon of that, you’re no longer making a quick and easy meal. Cleanup is a big part of cooking.

There have been some creative and helpful ideas for very quick meals on this thread, but this is not one of them, it is tasty though, just not quick and easy.[/quote]

Also, the hands on piece of this takes no longer than making tuna fish which was one of OP's own recommendations, and the simmer adds an extra 5 minutes (probably similar to the time to melt cheese on the tuna fish in OP's tuna melt).

I just don't know why posters have to be critical when others are trying to make helpful suggestions. [/quote]

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