Much of my cooking is uses what ever is in the fridge to good advantage. However within my arsenal are always jars of Curry Base and Cashew Cream.
I also prefer to steam vegetables to retain as much crispness as I can.
The following recipe can be modified to make a hot curry, just add more paste, or a mildly flavoured dish, just reduce the paste.
I find I can cook this basic stew with so many variations that it becomes a different dish every night.
Chop up a wide selection of vegetables of any kind but cut into slices and sizes so they all cook at the same speed.
Steam these veges for approximately 8 minutes boiling time.
While the veges are cooking, in a large pan lightly saute -
Add water and condiments as required.
Saute using boiling stock
Add as required to steamed vegetables and any other chosen ingredients; use cashew cream to soften any chilli blow.
Store in sealed jars in the fridge, it seems to keep for weeks
Severely blend 200g of cashew nuts, or any other nut you choose but I prefer cashews
After 20 seconds add
Store in a sealed jar in the fridge.