It came... From the kitchen cupboards! Part 2

So, after the spag bol, the Curator and I still hadn't given ourselves food poisoning, and we had 500mL of... #ArchivedIngredients passata to use up. Oh, and it was Friday. And it's still Lent (HOW?!) It is a truth universally acknowledged that in these circumstances one makes veggie curry.

Let me be very clear: this is not authentic. But it fills a niche, and clears the fridge.

We started by washing an orange pepper, a fairly big caulifower (with nice leaves), and peeling a red onion. Then chop the veggies into bite-sized pieces (or a tiny dice, if you're the Curator and dealing with an onion), including the non-raggedy cauliflower leaves, because why waste them? Saute them for a bit

Sauted veg, courtesy of Julia

then add a dollop of tomato paste and as much curry powder as you fancy (ours is elderly, so that's lots), saute, and deglaze. Add a veggie stock cube (BB some time before we moved into this flat 3 years ago), the remaining passata (BB 3 years ago?), and a tin of coconut milk (BB next year, for some daft reason). Latch Julia's lid and cook on high pressure for 4 minutes, then release -- or simmer the whole lot in a regular pot.

We added a TetraPak of chickpeas, drained and rinced, once the pressure was off, to make sure they didn't disintegrate -- in a regular pot, you could add them with the liquid. Taste and adjust the seasoning -- I think we added lemon and tamarind.

These archival chickpeas, to be precise.

Serve with the curry accoutrements of your choice.

Mama Curator can't complain we aren't eating our veggies!