I love curry, even in the summer. I don’t love having to spend nearly ages standing over the hot gas cooker, so here is a way you can cook it in the microwave in less than half the time.
Ingredients:
potatoes, carrots cut into bite size pieces
onion
beef, cubed into bight size pieces
curry roux
microwaveable bowl
Prepare your vegetables as usual, but you might want to cut them a bit smaller than you would for a real curry.
Put them in a bowl in the following order: Onions, potatoes, carrots and then meat. Place the meat around the outside edge of the bowl. Put in enough water to just cover the ingredients. Chop the roux into small pieces and push it under the water.
- I put half water and then half vegetable juice and some wine in for extra flavour.
Then cover the bowl with wrap. I don’t like using plastic wrap in the microwave so I tried putting piece of baking paper over the bowl instead and that worked fine.
I made enough for about 4 people so there was quite a lot of food in the bowl, it needed about 30 minutes at 600 watts. I put some mushrooms and other easily cooked vegetables for the last 10 minutes. Make sure to leave it to sit for a few minutes before serving.
Another thing I really liked about cooking curry in the microwave as you can just put the bowl in the fridge if there is any curry left over and cleaning the bowl is way easier than cleaning a horrible curry pot. Also you can walk away from it and not worry about setting your house on fire!
As for taste, I have a feeling that my husband did not like it as much as his own 2 hour special curry. However, as this was an experiment I used much cheaper curry roux than we usually have which may have had some impact on the taste etc. I think it came out pretty well. We usually use Zeppin Karakuchi, or when we are feeling particularly “zeitaku” we buy “Dinner Curry” Karakuchi.
