The chilli omelette adds a little more substance to the meal. The curry is made nicer by the addition of the Coconut and Herb Chutney, if you have no herbs just use plain yoghurt. This time I also served it with Fejoa Pickle as there was a jar of this open and in the fridge. Brinjal pickle or commercial Indian style chutney or pickle could be used.
The leftover curry freezes quite well. This dinner came from a container of frozen leftover curry, a bag of frozen leftover cooked rice and was supplemented by the omelette, pickles and chutney which I made because there was plenty of mint in the garden and a some very sad looking coriander in the fridge.
1-2 tablespoons Indian spice blend/curry powder or 3 tablespoon curry paste
1 small knob fresh turmeric or ½ teaspoon powder
Small amount of oil to fry spices
6 cloves garlic, crushed
2 onions, diced
1 -2 chillies, finely chopped or more as your spice tolerance dictates
1 large carrot, large dice
1 large potato, large dice
1 small piece of pumpkin (about 1 cup large dice)
1 large tin chopped tomatoes
1 can coconut milk
1 can chickpeas, rinsed
large handful of green beans, cut into halves
Use other vegetables that you like and have on hand, such as eggplant, zucchini, cauliflower.
fresh coriander, chopped
Put oil in saucepan, add spices and fry over low heat until fragrant, add onions, garlic and chilli and continue to fry, while mixing until onions are slightly softened, add a little water if necessary to prevent spices burning.
Add chickpeas, tinned tomatoes, coconut milk, carrot, potato and pumpkin. Simmer gently until vegetables are just cooked.
Add beans and cook a further three minutes.
Top with chopped coriander
For each omelette allow
1 teaspoon Sambal Oelek
A small amount of oil
Whisk the eggs with a teaspoon of the Sambal Oelek and 1 tablespoon of water.
Pour into a hot, lightly oiled pan. The mixture should form a thin layer. Reduce heat if necessary to prevent omelette from burning
Allow to just set or cook and roll up into a sausage shape.
Remove from pan and cut into two.
Repeat as required
Coconut and Herb Chutney
I usually make this a couple of hours before I need it. The mixture thickens as the coconut absorbs the moisture from the yoghurt. If eating immediately you may need to reduce the yoghurt at the blending stage and adjust the consistency with a little more yoghurt.
½ cup dessicated or shredded coconut
½ cup plain/natural youghurt
½ bunch coriander leaves
½ bunch mint leaves
1 -2 cloves garlic
1 birdseye chilli or generous pinch of chilli flakes
*Salt to taste, added at the end
Combine all ingredients in a food processor and blitz until all ingredients are combined..
Taste and add salt.
Refrigerate, use within two days.
The mixture thickens as the coconut absorbs the moisture from the yoghurt