This and That Curry
April 2, 2008 by Jenn @ Frugal Upstate
Filed under General Frugality
Curry is one of my favorite “use it all up” dinners. Here is how I make it-with a little bit of “this” and “that” in it.
Here you can see I browned some ground beef (sometimes I use leftover chicken, ham, steak, whatever. I’ve even been know to throw a cut up hotodog in), some rinsed off cole slaw, cut cooked zucchini, a few tablespoons of leftover green beans, half a can of carrots, a few tablespoons of cooked mashed squash, and some leftover salad. Yes, that is green salad with lettuce and tomatoes etc in there-once it’s cooked up it tastes fine. Even cucumbers. Really. I’m telling you, you can use a little bit of everything.
Here it is all mixed together.
Now I break out the curry cubes. I usually use either Vermont Curry or Golden Curry in “mild” (they come in medium and hot-when in doubt use mild the first time, you can always kick up individual portions with tabasco or such). I buy mine either in the international aisle of the grocery store or at the Asian food store. They cost a couple of bucks, and one package makes 2 large pans. Note: I use way more veggies etc than the recipe on the back of the box-but I use the right proportions for water to cubes. I just have each item coated in sauce rather than tons of sauce with just a little floating in it. Your call.
Here is what they look like out of the package. I think that it’s oil, thickener, and the spices all formed together in the cubes. The directions say to add several cups of water and then to pop the cubes in and mix until they dissolve.
I’m not particularly patient, so I speed up the process by chopping up the cubes. More surface area means that it dissolves faster.
And here it is all saucy and yummy! I serve it over rice.
Even though I pay $3 or so for the cubes (which as I said make 2 full batches), the rest is pretty much made up from bits of various leftovers that are hard to use up. So all in all this is a pretty frugal meal.
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Thanks for sharing this great idea! I have a box of golden curry in my cupboard right now.
Years ago, my Japanese exchange student decided to cook a meal for us and used the golden curry to prepare a nice beef dish. I’d never really used it for anything else.
I never thought of using it with all of the leftover veggies. This is a thrifty and tasty idea! And the spices in curry contain substances that are supposed to be cancer preventatives.
I’ll be using your idea soon!
I haven’t tried the Vermont Curry (it might not be available here in the Midwest), but the Golden Curry cubes are awesome!
Looks like a great meal!
I say YUmmy to good health! Good work!!!
My boss, who is from India, makes killer lamb curry. I mean, 3-alarm grab-the-yogurt type curry. (I drank milk to kill the heat–like you do with chili. She says yogurt works better.) I shouldn’t eat it because my stomach says ‘no-no,’ but oh my tastebuds say ‘yes-yes.’
I’ve never made curry at home. You can really have fun with it, can’t you?
Good idea. I don’t know if my kids will eat it but hubby and I would love it!
I love this idea! I’m always looking for new ways to use what I have on hand. I’ll have to add Golden Curry as a pantry staple!
This one looks awesome. Of course, I’m a horrible cook, so I’ll beg and plead with my wife to make it!
Glad you all like it! Of course you could make it a planned meal like ginnyberry’s beef. And curry is always a great vegetarian option-just use veggies and perhaps beans.
Hi Jenn,
Awesome idea! Great blog! My DH graduate from Ithaca — you live in beautiful country!
Looking forward to exploring your blog!