Recipe: Elizabeth Hewson’s Simple Pantry Curry Is Endlessly Adaptable (Just Like You)

I often rustle this up at the end of the week when the fridge is bare, and we need a little boost to get us through. It was originally based on Alison Roman’s The Stew, but has since evolved into a flexible framework, adapting to whatever ingredients I have on hand. Cherry tomatoes and baby spinach are my favourite combination – the sweetness and pop of the roasted tomatoes against the creamy, mellow curry sauce lifts it all. 

Roasting the tomatoes might seem like an extra step, but it’s hands-off, and worth it. Starchy vegetables like potato, sweet potato or pumpkin work beautifully when added early, with the chickpeas, while greens are best stirred in at the end to keep them bright and fresh. If you want to add meat, raw chicken thighs work well (added at the same time as the chickpeas).

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Elizabeth Hewson’s adaptable framework for a simple pantry curry

Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

400g cherry tomatoes
3 tbsp olive oil, divided
1½ tsp salt, divided
1 onion, sliced
20g ginger, grated or finely chopped
3 garlic cloves, finely chopped
1 tbsp tomato paste
1 tsp ground turmeric
1 tsp curry powder
2 x 400g cans chickpeas, drained and rinsed
400ml can full-fat coconut milk
300ml vegetable or chicken stock
1 big handful of baby spinach

To serve

Cooked rice or noodles
Greek yoghurt (optional)
Coriander, mint or dill leaves (or a combination)
1 lime or lemon, for squeezing
Olive oil, for drizzling

Method

Preheat the oven to 180°C fan-forced. Line a large tray with baking paper and spread the cherry tomatoes over it. Drizzle with 1 tbsp of the olive oil and sprinkle over ½ tsp of the salt. Toss together and roast in the oven for 25 minutes, or until the tomatoes are soft, bursting at the seams but still holding their shape.

While the tomatoes roast, heat 2 tbsp of the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, ginger and garlic. Season with the remaining 1 tsp salt and saute for 5 minutes, stirring occasionally, until the onion is soft and beginning to brown. Stir in the tomato paste, ground turmeric and curry powder, coating the onion mixture well. Cook for a minute, or until the tomato paste is a dark red and the spices are aromatic.

Add the chickpeas, tossing them in the spiced onion mix. Scoop out a handful of the chickpeas and set them aside for later (don’t worry if you pick up a few slices of onion mix with the chickpeas). These will become crispy toppings (you’ve got the oven going for the tomatoes anyway).

Using the back of a wooden spoon, gently press down on some of the chickpeas in the pan to break them open; this both adds texture and helps thicken the sauce. Pour in the coconut milk and stock, then stir to combine. Bring to a simmer, scraping up any caramelised bits from the bottom of the pan. Reduce the heat to low and let it cook, uncovered, for about 15–20 minutes. While that’s simmering, place the reserved chickpeas on a tray and pop them in the oven with the tomatoes, letting them roast for 10–15 minutes, until golden and crispy.

When everything is good to go, remove the tomatoes and roasted chickpeas from the oven. Stir the baby spinach into the curry, letting it wilt for a minute, then gently fold in the roasted tomatoes, being careful not to break them up too much. Taste and adjust the seasoning if needed.

To serve, ladle the curry over bowls of rice or noodles. Top with a dollop of yoghurt (if using), the crispy chickpeas, a scattering of fresh herbs, a squeeze of lemon or lime, and a drizzle of olive oil.

Notes

This will keep in the fridge for 3–4 days, but will thicken slightly. Reheat on the stove with a splash of stock or water. Or turn leftover curry into a noodle soup by thinning it out with water or stock, then adding some noodles.

Prep everything ahead up until you throw in the greens and tomatoes. Reheat the curry, then slide in the roasted tomatoes once the curry is hot, and add greens.

This is an edited extract from Home Food by Elizabeth Hewson. Published by Murdoch Books (RRP $45).