Easy, Yummy Hostel Dinners: Spiced-Up Store-Bought Indian Curry

I invented this because I tried a store-bought Indian curry all by itself (just add veggies) and found it too thick for my preferences and not spiced in my preferred way. Maybe you like store-bought curry just the way it is, in which case, your dinner is going to be even easier!

For my version, buy a curry sauce from the store, and then make it better!

Of course, I picked up some spices because I was traveling for a long time, so I always had paprika and chili powder on hand. In many hostels, there was also a spices shelf and I supplemented with whatever other spices I could find. However, even if you don’t have spices, using the chicken broth will still add some flavor. And definitely add some salt!

To make 1 serving:

• 1/4 of a jar of store-bought curry sauce like masala, korma, butter sauce, etc. I tried them all and pretty much did the same doctoring with all of them
• 1/3 cup rice or couscous
• 6 broccoli florets
• 1/2 a sweet potato or equivalent of squash
• 1/4 of can of chickpeas
• 1/2 cup water
• 1/2 teaspoon chicken bouillon
• salt/pepper
• oil for cooking
• Spices: paprika, chili powder, curry powder, garlic powder

*Most often I use broccoli and sweet potatoes, but switch out with whatever you have: 1/4 zucchini, 1/4 bell pepper, 1/2 regular potato, etc.

Tools

• cutting board
• knife
• 2 small pots

Cook the rice or couscous in the pot according to the instructions. If rice, may need to start BEFORE the veggies. If couscous, may need to start AFTER the veggies.

Dice the sweet potato or squash. Cut the broccoli florets so they’re small. The smaller the veggies, the less time it takes for them to cook through.

Add the veggies to the other pot with 1/4 of the jar of sauce and 1/2 cup chicken broth (made with the water and bouillon). Basically, you want the veggies to be completely submerged. Add a sprinkle of paprika, curry powder, pepper, and chili powder, and a generous sprinkle of salt. Taste and see what you need more of! Let simmer about 10 minutes. Add the chickpeas. Continue to simmer another 5-10 minutes or until a fork goes into both the broccoli and sweet potato with just a little bit of resistance.

Top the rice or couscous with the curry and enjoy!