Storecupboard Korma

As Europe's financial crisis rages on, I am experiencing a mini "post-redundancy" financial crisis of my own. Which means goodbye to everyday luxuries for the time being. 

My fridge bemoans the loss of its weekly intake of organic market veggies and locally sourced cheeses, just as my storecupboard misses the truffle oil and black garlic of days gone by...

And so I came home tonight and found myself staring into a gaping fridge and a peasant's larder. (Well, maybe not quite a peasant's larder: I think I did spot some muscovado sugar cowering in a corner in the back...)


I imagine that this is a nightly challenge for many; this coming home to an under-stocked kitchen and an over-stocked brain. It's difficult enough for most to concoct a dinner when there actually are ingredients to choose from. It's even more difficult when there is little-to-nothing on offer, and (I should think) especially so when that offering does not include meat. 

It doesn't have to be hard though. Normally there are some trusty storecupboard staples lurking around, they just need to be used differently.

I managed to excavate enough of these old faithfuls to be able to cook a hearty and satisfying meal. What transpired tasted so good, I decided even meatlovers would agree.  

And so, I present my very own...

Storecupboard Korma

What I found...
160g Brown Rice (Old, but still edible.)
1 can Kidney Beans
1 can Chickpeas 
1 can Coconut Milk
1 Onion (I chopped this up.)
1 Garlic Clove (Chopped it up too.)
1 Lemon
Korma Paste (Leftover in a jar. Actually my flatmate's.)
60g Butter
Plain Yogurt (Still within its expiry date, yay!)
Water (In the tap. I didn't really "find" this but I have to list it here.)


How I made it...

1. Add the rice to a saucepan of boiling water and let it simmer for about 25 minutes, until cooked. Meanwhile...
2. Melt the butter
3. Fry the onions in the melted butter. Gently fry at a low heat for about 10 minutes until they are softened
4. Add the chopped garlic and simmer for a further minute.
5. Add about a tablespoon of the korma paste and gently stir it in with the onions. Let it simmer for a minute or two. 
6. Add 100ml boiling water and 100ml of the coconut milk. Give the mixture a stir and let it simmer on a low heat for about 5 minutes.
7. Now chuck in the kidney beans and the chickpeas. Give it a swirl and let it simmer for about 5-10 minutes. 
8. When the rice is cooked, drain it using a sieve.
9. Serve the curry with the rice and add some of the yogurt and a squeeze of lemon juice. If you are lucky enough to have a sprig of fresh coriander, scatter some on top. 
10. Now eat.

How long it took to make...

30 minutes

What it looked like... 

Storecupboard Korma