From Camp 2011 Public Wiki

According to Urban Dictionary, Hipster Curry is "A wanna be curry usually made by white people because the only thing they can think of that is vegetarian is curry. It is spicy n salty and nothing else. When White people become vegetarian, hipster curry is the first thing they make, because of the way white people are raise, they only eat steak and vegetables in their households. They do not understand how curry is supposed to be made but make a disgusting mush anyway."

This is exactly what this vegetarian and vegan meal is. Despite, it is easy and fun to make, it can be nutritious and even tasty.

Contents 1 Ingredients 1.1 Other variants 2 Equipment needed 3 Preparation Time 4 Instructions 4.1 Variants 4.2 Serving

Ingredients

(for a vegan/vegetarian variant)

1kg of fresh spinach

a tin of chickpeas

1 large aubergine

a tin of coconut milk

olive oil (for pan frying)

2 medium onions

2 garlic cloves

curry paste

coriander seeds

cumin seeds

black mustard seeds

salt

Other variants

• for meaty option, substitute certain amount of the vegetables with chicken breast, white fish or shrimps
• for vegetarian dairy option, substitute some of the vegetables with paneer
• you may likewise want to experiment with other combinations of vegetables. Favorites are okra, potatoes, carrots, tomatoes, mushrooms, courgettes, cauliflower, peas, pumpkin and many others

Equipment needed

A large deep pan

Wooden spoon

cutting board and a sharp knife

Preparation Time

• 30-40 minutes

Instructions

1. Dice the onions and the garlic
2. Wash the aubergine and slice it into approximately half a centimeter thick slices. Then dice the slices.
3. Wash the spinach leaves and trim if necessary
4. Rinse the chickpeas
5. Heat the oil in the large pan and fry the onions and the garlic until transparent
6. Add 1-2 tablespoons of curry paste, depending on your preferences (and the level of your fire-proofness)
7. Stir well, blending the oil, the onion and garlic and the paste into a kind of spicy base
8. Add the aubergine, stir well and stir fry for roughly 5 minutes
9. Add chickpeas, stir again and stir fry for another five minutes
10. Add cumin, coriander seeds and black mustard seeds together with salt
11. Add spinach and continue stirring and frying four roughly 3 more minutes.
12. Add the coconut milk
13. Stew in the milk for up to 20 minutes, so that the sauce thickens, but is not too thick
14. Don't forget to taste meanwhile to adjust the degree of spiciness and saltiness

Variants

• Other ingredients may be used instead the vegetables mentioned. In that case, you should add them one by one in the order of the hardest to the softest, e.g. carrots first and mushrooms last. Also, the vegetables should be cut into small pieces.
• When preparing meaty curry, toss in the meat first and give it sufficient time to be done (10 minutes for chicken). Fish and shrimp do not require such a long preparation.

Serving

• A good carbohydrate side-dish with curry is always rice, whether plain, saffron or mixed with vegetables
• Curries are likewise traditionally served with different types of Indian bread, such as rotis, papadums, paranthas or naans.
• Curry should be accompanied with a pickle, such as mango chutney or lime pickle.