Carrot & Bean Thai Curry

As winter draws closer, all I want to do is eat spicy foods and nap. With three of my courses finished, the napping is becoming a far more feasible option. And the spicy food? Well, its even possible for all of you insomniacs out there ;)

Carrot & Bean Thai Curry(Serves 2)

Ingredients

1 cup carrot sliced (approx 1 large carrot)

1 cup green beans sliced

1 1/2 cup water

1/2 cup chopped tomato

1/2 cup milk

2 garlic cloves

3 teaspoons curry powder

1 cup rice, to serve

Method

To start, you need to do the boring bits of peeling and cutting the carrots and beans and tomatoes. If you have a significant other/parent/room mate/paid labour that you can enlist to do this, I suggest you take advantage of them. I hate preparing vegetables.

Now, I find, as I only ever make very simple curries, it is best to put the rice on when you start cooking. It means everything will be ready at the same time.

So, once that's on its way, throw the carrot, beans, water and one teaspoon of the curry powder into a saucepan. Cover and cook for about ten minutes.

I actually use tinned tomato for this, although I'm sure fresh would be just as good, if not better. Whatever your choice, add the tomato, remaining curry powder, milk and garlic into the pan. Cover and cook again for another 5 minutes or so.

Viola! It actually is that easy. Drain the rice, throw your little concoction on top and eat it to make you feel all warm and fuzzy inside (if this actually makes your insides feel fuzzy, please check the expiration date of your milk.).

Price

30c for the carrot

60c for the beans

20c for the tomato (assuming you used tinned)

12c  for the milk

20c for the garlic cloves

14c for the curry powder

40c for the rice

This is easy, cheap (coming in at only $1.96 for those of you who are as mathematically inept as me) and really really yummy. Also, as Jesse isn't quite as partial to spicy foods as I am, there were a few leftovers. If this is also the case with you, may I suggest not including the rice in your little tupperware container? Because rice gets congealed and icky, whereas, heated up again, this curry stays just as smooth and spicy. But hey, your call.